Out of Wheat Flour? No Yeast? Make Barley Quick Bread
So, here is another of my barley flour recipes. These recipes are the result of my inability to find all-purpose flour or even whole wheat flour in local stores. What I did find at a large ethnic/Asian market was a bag of barley flour. That find resulted in considerable experiment and some tasty breads. Barley Quick Bread is easy, cooks in 20 minutes in the air fryer, and is soft, sweet, and incredibly delicious. I like it toasted in the morning with my coffee, but it's good any time of day. The quick bread would make an amazing addition to tea time. The bread includes no butter or sugar, just canola oil and honey. For extra fiber as well as sweetening power, a handful of pitted dates goes into the batter. The bread is a little different, but definitely in a good way. Try it soon. You won't miss that wheat flour or yeast.
Barley Quick Bread -- Makes 2 Mini Loaves
1/3 cup of canola oil
2/3 cup of buttermilk
1/4 cup of honey
1 teaspoon of vanilla
1 1/4 cup of barley flour
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
10 pitted dates, chopped (about 1/3-1/2 cup)
In a medium-sized bowl or measure, whisk together the oil, buttermilk, honey, egg, and vanilla until everything is well mixed. Stir in the barley flour, baking powder, baking soda, and salt until just incorporated. Stir in the dates. Coat two mini-baking pans with non-stick cooking spray (I used 5 X 3-inch pans) and divide the batter between them. Cook the mini loaves in the air fryer at 320 degrees for about 20 minutes until golden brown and a pick inserted in the center comes out with only a few crumbs attached. If you'd prefer to use the regular oven, bake the loaves at 350 degrees for about 30 minutes. Let the loaves cool in their pans for 5-10 minutes before removing them to cool completely. Enjoy!