Barley Bread Recipe
Barley Quick Bread (modified "Brother Leikus' Oatmeal Quick Bread" from the "Secrets of Jesuit Breadmaking" cookbook).
Barley is low in gluten (about 1/3 or less of the gluten in wheat bread), is high in minerals, and is very digestible. Barley bread was what most people ate in Israel 2,000 years ago.
Combine the following in a medium-sized bowl:
3 C Organic Barley Flour (Whole Foods carries this in the bulk bin)
2 teaspoons Rumford Baking Powder (uses GMO free corn starch)
2 teaspoons Baking Soda
2-3 teaspoons Cinnamon (Costco large bottle is a good value)
3 teaspoons Iodized Sea Salt (Hain or equivalent)
Combine the following in a large-sized bowl:
2 cups applesauce (no sugar added store brand version)
4 eggs, beaten first (CAGE free, free range are best)
1 C sugar (organic, free trade is best)
1/2 C oil (refined coconut oil is best and provides a richer taste while also being heart healthy)
Bring it all together:
grease 2 5x9 inch loaf pans
preheat oven to 350F
add dry ingredients to wet, mix until everything wet
optional: add 1 Cup raisins (or 1/2 C for just one of the loaves)
optional: add 1 Cup Giardelli 60% dark chocolate chips (or just 1/2 C for one of the loaves)
pour batter into the 2 pans, shake side to side to even out the batter
set timer for 55 min (ovens vary), its done when a fork or skewer comes out clean
let cool, but enjoy warm.
you just made two loaves, give one to someone else :)