Ingredients
| ½ cup pearl barley | |
| ½ cup oats | |
| 1 teaspoon malt vinegar | |
| 200-225ml milk | |
| 1 cup wholemeal flour | |
| 2 teaspoons baking soda | |
| ½ teaspoon salt | |
| oil, for cooking |
View the recipe collection here
Instructions
| 1. | Place the barley in a saucepan and cover well with water. |
| 2. | Bring to the boil then simmer for 25 minutes. |
| 3. | Drain and rinse well with cold water. |
| 4. | Stir together the barley, oats, vinegar and 200ml of milk in a bowl and set aside for 30 minutes. |
| 5. | Mix the flour, baking soda and salt in a bowl. |
| 6. | Using a knife, gently mix in the milk, oat and barley mix to form a dough (add a little more milk if the dough doesn’t come together easily). |
| 7. | Turn out onto a floured board. Gently pat out to a circle about 22cm across and 1cm thick. |
| 8. | Heat a heavy-based frying pan over a low heat, add oil and the bread and cook for about 12 minutes on each side. |
| 9. | It will take this time to cook through, so if it seems to be browning too fast, turn down the heat. |
| 10. | Alternatively, add the bread to the hot pan then cook in a 180°C oven for 25 minutes. |
| 11. | Cool on a wire rack and cut in wedges to serve. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles