Type what you have

Ingredients

• ✓ barley flour
• egg
• vegetable oil
• vanilla extract
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
2. 2 Beat eggs, vegetable oil, and vanilla extract together in a large bowl. Mix barley flour, sugar, baking powder, and salt together in a separate bowl; add to eggs mixture and stir to make a smooth batter. Pour batter into prepared baking dish.
3. 3 Bake in preheated oven until brown on top and set in the center, 20 to 30 minutes.

By sustain3earth

Ingredients

• ✓ barley flour
• oat flour
• wheat germ
• brown sugar
• baking powder
• salt
• skim milk
• egg
• banana
• honey
• oil
• vanilla extract

Instructions

1. 1 Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.
2. 2 Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.
3. 3 Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Christina

Ingredients

• ✓ barley flour
• lentil
• active dry yeast
• water
• olive oil
• salt
• honey
• whole wheat flour
• soy flour
• millet flour
• rye flour

Instructions

1. 1 Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. 2 Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
3. 3 Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

By MARBALET