Let's Talk About Barley | January

[@GrainsandGrit]

So excited to be kicking off our #GrainsExplorer Challenge for 2024!!! Check out all the details here: www.grainsandgrit.com/GrainsExplorer And be sure to check out 4 Generations Organic Farms and use code "grainsandgrit" for 10% off! www.grainsandgrit.com/4generations

[@karencheek7518]

Barley is the nutritional equivalent of kale!!!!! Yay. I love Deut. 8:8. Complete nutrition. ❤ Yah is so good.

[@sherryschuster1861]

Storage length differences to consider: When stored properly Hulless will store for about 3 years and Pearl will store for 10+ years. Hulless goes rancid much faster than Pearl. I buy buckets when I order grains so I only buy Pearled Barley because I will not get through a bucket of Barley in a year. I use Barley but not as much as other grains. The nutrition is not lost with Pearled Barley and because I use such a wide variety of grains I do not worry about the Barley being Pearled. This is what works for me. (I use barley as a rice alternative and in my baking, especially cookies.)

[@patriciaremonda4789]

Love this! So good to get in-depth introductions of grains that don't get much coverage otherwise. Also love the biblical tie-in.

[@EmeryShae]

I just wanted to share that I’ve made cookies twice now with freshly milled hulled barley. They are so good! I’m fact, when I used it in my usual chocolate chip cookie recipe (white flour recipe), my very picky youngest child didn’t even notice! She just ate that cookie like it was her usual. This is a huge success as she does not like the freshly milled wheat cookies unless I sift out the bran.

[@GrainsandGrit]

Score!!

[@Straightarrow42]

Thanks for this. Was just reading on new health studies on barley and wanted to try incorporating it into my baking. I was already using it in my soups but that was pearled. Excited to go whole.

[@renmuffett]

As a child, I've always loved the texture of the whole barley in Campbell's Beef with Vegetable soup in my mouth. It's basically a Beef Barely soup. If you look at most any bag of store bought all-purpose or bread flour, you will see that its both wheat and barely in the ingredients. And of course there's nothing to compare to the awesome flavor of malt, which is also derived from barley. It's uses are so many. I also use dry malt powder in my sourdough bread because it acts as a dough conditioner & stabilizer.Thanks for sharing! God bless.

[@GrainsandGrit]

Yumm

[@micahlantz905]

So excited to learn more about barley! I've been wondering about it since we started milling, but it's hard to find recipes using barley flour. When you said it's good for cookies and cakes, I immediately thought about barley pancakes 🥞 😋! Yum... sounds like a good substitute for soft white in general

[@cindyprickett7185]

Love being a Grainie Bunch member Felicia! I have shared your channel with everyone in my Herbal School. Love your teaching style!

[@GrainsandGrit]

Woo hoo!!!! Thank you, dear Grainie!!!

[@bonnieherman4650]

Azure standard carries (rolled) barley flakes. I use it in place of oatmeal or mix it half and half. It also helps to lower cholesterol.

[@GrainsandGrit]

I plan on rolling some myself!

[@mrdrm84]

I truly appreciate the time and the passion that you put into these videos! I am really looking forward to the rest of the #grainsExplorer videos!

[@GrainsandGrit]

Woo hoo!!!

[@kathysimindinger8753]

I ditto these comments. Thank you.

[@Ididntwantayoutubehandl]

This series is amazing, thank you! Michal Grappe’s barley pb choc chip cookie recipe is incredible.

[@GrainsandGrit]

It is on my list to try!!

[@ahudson6745]

Barley flour makes excellent carrot and zucchini cakes. And oatmeal raisin cookies. Flatbreads etc.

[@goaterruns4959]

I am in Northern BC, Canada. We feed our goats and sheep barley (and sometimes oats).

[@nervapainify]

Love this!!! I'm new to grains so I really need this

[@kellyclemmer9715]

I love barley! I have pearled, hulled, hulless, and flaked for different purposes! I made “oatmeal raisin” cookies once, but with barley flour and flakes instead. I love a good beef and barley soup. And barley cooks into a decent risotto substitute 🤤

[@GrainsandGrit]

Ah I can totally see it being a risotto substitute! And I just did a venison and barley stew with leftover venison 😀

[@kellyclemmer9715]

​@@GrainsandGrit yum! If you have lorna Sass's book Whole grains: Every Day, Every Way, she has a barley risotto recipe! That's what gave me the idea and it works really well. The recipe calls for pearled with a tiny bit of black barley (a hulless variety) for color. I have only done it with hulled barley. I don't really notice a big difference side-by-side between my pearled and hulled barley. I just trust that there is more bran present on hulled. The hulless looks very different though!

[@rhondamullis2061]

@@kellyclemmer9715 I have that book! I'll check it out!

[@JustWatchMeDoThis]

A friend of mine drink barley with chicory that tastes like coffee. She buys it as a coffee substitute, not making it herself.

[@lindyconner7998]

Barley is also mentioned in Revelation 6:6 and the rider or the 3rd horse. I do wish you would have mentioned that as well. Genesis to Revelation is important.

[@claudiagill3100]

Thank you! I’m excited to use barley in cookies and some bread 🍞

[@NessaRossini...]

Perfect. I ordered 25 pounds of hulled barley from Amazon, it'll be here next week. I'm interested in it for the low glycemic load. I was going to mix 50/50 with hard white wheat for our weekly bread.

[@RovingPunster]

An interesting experiment. I used to do all grain brewing with barley back in the 90's, as a hobbyist, but I never used it in breadmaking except as a spent grain addition, and only then it it was already dehulled. Barley generally used mostly for brewing and (after hulling and polishing) in soups and stews, rather than in breadmaking for 2 main reasons ... primarily because the type of gluten proteins it contains are not as well suited for breadmaking as the gluten in wheat ... barley is similar to rye in that regard. Barley also has a much tougher hull that requires special equipment to remove, whereas wheat can be dehulled with ease (after drying). A couple years ago I grew and processed a small patch of wheat, just to experience it. Anyway, I suspect 50% is likely too much to start with ... i'd recommend starting with less - say 10% or so, and work upwards from there in subsequent batches based on how well the resulting dough performs during kneading, fabrication, leavening and baking.

[@NessaRossini...]

I did buy dehulled but not pearled. Smart to try a small amount and work up from there. I also plan to add to soups and to cook as a whole grain for salads and side dishes, pilaf. Thank you for the info. @@RovingPunster

[@RovingPunster]

@@NessaRossini... Here's a fun experiment to try. Try to look up any spec info on the barley you bought - if there isnt any, stop reading now. However, if there is useful into, look to see if it was optimized for brewing before being hulled ... namely, if it was malted (ie, sprouted to activate its natural diastatic enzymes, which help the seedlings by converting starches to sugars), and then kilned after some degree of enzymatic conversion, and if so how hot (high temp caramelizes the sugars present ... the hotter, the darker, measured in "degrees lovibond". For breadmaking, you'd want the lovibond rating as low (read: lightly colored) as possible ... look for either Diastatic malt (0-2 degrees L), Pilsner Malt (2-3L) or at most Pale Malt (3-5L). The diastatic (enzymatic) power falls off fairly rapidly with lovibonds above 5. If its comparable to diastatic or pilsner malt, then you're in for a treat, because highly diastatic malt (measured in degrees lintner) is sometimes used by bakers to compensate for the weak performance of crappy quality highly refined hotel flour, which often doesnt brown properly without adding some DBMG (diastatic barley malt flour). Sprouted grain flour is similar to the diastatic malts used by brewers. So, why a treat ? Because its fun to learn all this stuff, and if your flours retain a good amount of enzymatic (read: diastatic) potential, it will supercharge the autolysis that happens in tandem with leavening. The 2 primary enzymes relevant here are protease, which denatutes gluten/proteins and makes the dough more extendible as it progresses, and improves ovenspring during baking (but which can also cause your dough to collapse and take on a toothpaste like texture if you overdo it), and amalyse, which denatures starches into sugars, which boots yeast performance and oven browning. Anyway, you can test to see how enzymatically active a grain is by grinding a little ... sieve off the flour for use in baking, and use the grit to make a slurry. Mix about 1 part grit with a bit over 4 parts (by volume) HOT but not boiling WATER (about 160F), off the heat. Whisking the grit into 160F water should get you close or into the ideal temp range for amalyse conversion, which is 148-158F ... if you go above 160F the enzymes break down and stop. Once you hit that ideal range apply a lid and fold the pot up in a heavy towel and let it sit for 10-15 mins, then taste the result for sweetness, which varies directly with diastatic strength ... which range from none (poor quality hotel flour), to modest (premium bread flour), to moderate (wholemeal or self milled flour), to strong (sprouted grain wholemeal) to very strong (140 degree lintner DBMF). Anyway, it adds a whole new layer of complexity and control to your sourdough fabrication repitoire. Sorry to ramble ... i enjoy the science side of things. Cheers.

[@NessaRossini...]

Over my head 😆 This is what I bought: ''Great River Organic Milling, Whole Grain, Whole Hulled Barley, Organic.'' @@RovingPunster

[@RovingPunster]

@@NessaRossini... Ok, i went to their website and checked the spec sheet fot you. Not very informative, but thats not unusual for farms marketing to the food industry vs the brewing industry. As best I can tell: > Its NOT sprouted or malted or kilned ... just dried and hulled. A moisture content of 12% is fairly standard for grains intended for milling ... and considerably lower than that if intended for brewing/distillation. > Its not polished (pearled), so the bran is intact ... which is good, because even without sprouting the diastatic power will be at or above average compared to wheat, so some autolysis will definitely happen if you condition your dough long enough to progress it. > Protein is 11% ... which seems fine at a glance (because it serms compatable to all purpose flour), but its not a gluten type well suited for bread, and therefore you will definitely need a wheat flour as your base flour, and I recommend a bread flour so that its extra gluten can compensate for the weaker performing gluten of the barley. Let experience guide you on the optimal percrntage to use for both. If it were me, id try 4:1 or 5:1 (bread flour to barley flour) to start with, and tweak from there. The only unknown is if they degerminate it to extend shelf life or not. Since they suggest 24 months, that implies to me it is NOT degerminated. That means it might be sproutable, but it also means it could start to drift towards going rancid after just 2 years, which is faster than average compared to wheatberries.

[@BeckyScottandDeviHenn]

Hi Felicia! I’ve never baked with fresh milled barley. I’ve made soups. This is so educational and what a delicious adventure! Thank you!

[@susantaylor8507]

My daughter and her husband used to live in Oklahoma wete this was grown but now there back in the south in Mississippi trying to find a house to buy he is retired air force but i have never ordered from them i give a try i have ordered from barton springs before grain

[@robertdeatherage2354]

When I looked into barley for food storage it looked like pearled barley was recommended. Hulled barley like brown rice has the germ so can't be used for long term food storage.

[@KatMa664]

I sent my husband to the store to get me some barley for my turkey soup. And he returned with the pearled barley. Said they just didn’t have any regular barley. I realized I would have to go to another health store or order it online. However, I used the pearl for the soup and it was very good. Just not what I wanted for health benefits.

[@kristihoffman6056]

We LOVE Michal Grappe's peanut butter cookie recipe! I watched your interview with her and we have tried a few of her recipes. My daughter has started using barley for some of the cookies and brownies and blondies that she likes to make. I have started using barley as a substitute for soft white wheat when I'm low on the SWW. However, I didn't know that it's a good substitute for rice! Imagine that! I'm grateful for your videos and what you share on IG!

[@GrainsandGrit]

That's wonderful!

[@marriage4life893]

Cool and thanks. Barley in scripture is used as the means to tell when the new year started in scripture. When the new moon sighted and the barley is aviv, it's the official new year according to God😊. That usually kicks off around the early spring. God’s new year starts in the early spring, not the dead of winter. Blessings

[@bcfran3g844]

My late Mom used to cook with pearl barley.

[@tessajerde3912]

I am so thankful for all the information you take time to give in your videos! Truly! Thank you so much. I am hoping you will compare your Bosch with your new Artiste mixer soon… I really value your perspective and knowledge. I need to invest in a new mixer and it’s between the two!

[@GrainsandGrit]

In short, I recommend the Bosch (bit.ly/3sG1i7E) for heavy duty workloads, but the Artiste (shrsl.com/47tvd) is pretty good for moderate.

[@forcharity553]

In Islam, Prophet Mohammed (PBUH) prescribed barley for seven diseases. Barley is mentioned in about 250 hadiths which showed that it is used as an important nutrition in islamic history too

[@rhondamullis2061]

Good morning Felicia! Excited about using this ancient grain 🎉

[@nataliewyant348]

New to your channel, really like that you are going to feature a grain each month and go more indepth on it! I really havent heard of people using barley in bread- may have to try this out.

[@GrainsandGrit]

Welcome aboard!

[@lisavest6790]

Thank you! I learned a few things about which barley to buy.

[@GrainsandGrit]

Glad it was helpful!

[@AbdyVence]

Will you show how to make barley loaves as mentioned in the Bible?

[@GrainsandGrit]

Great idea!

[@elberthardy961]

What can you tell us about Buckwheat, Sorghum and Quinoa?

[@GrainsandGrit]

Stick around - that's what the #GrainsExplorer challenge is all about!

[@JamesHarris-wo3um]

Thanks

[@agcala9619]

Thank you so much. This is very exciting and I can't wait to try it. Eva

[@kimmieb2u]

I'm so excited about this challenge! Last year I didn't have a mill until late in the year so I couldn't participate. This is going to be great!

[@GrainsandGrit]

Welcome aboard!!!

[@karenklein9744]

So Excited!!!

[@susantelchik5986]

I made my hard white wheat & hulled barley bread today. Maybe I used too much barley. The yeast was very active in the proof; however, the bread did not rise. I'm not sure what happened. I have mixed grains before using your recipe and never had an issue.

[@planojan7778]

I am new to home millng and I am loving it!! I am wondering if once the flour is milled is it 1 to 1 so I can use my old recipes? Love your info!

[@GrainsandGrit]

Unfortunately, it's not that simple.

[@EmeryShae]

I can offer you what have done. I weighed out the flour for my usual chocolate chip cookie recipe (white flour) and then did the same weight in barley flour. Let the cookie dough sit for around 30 minutes before scooping and baking.

[@planojan7778]

Thank you so much! This a whole new world to me!

[@barbarabello4148]

so excited to learn more.....

[@sandysteinbrook]

I’m always learning from you! Thank you. My favorite things to make right now is no knead bread out of fresh killed wheat because it so fast, and I love making your rolls out of fresh milled wheat

[@Xtammy5800]

Loved this! But was hoping you would address malted barley which can be used as well...

[@GrainsandGrit]

Ah I totally forgot about malted barley!

[@Adventuresawait68]

Thank you for explaining the differences between barley types. Up until now, I only knew of pearled barley and just ordered a 4 lb bag from Palouse. So my question is, can I mill this type to mix in with my wheat berries for recipes?

[@GrainsandGrit]

Yes I believe it can still be milled. It’s still a grain, it has just had most of the bran and germ removed so it will be different in taste and texture.

[@Adventuresawait68]

Thank you. Once I run out I’ll be buying the correct one :)

[@ariainman6691]

YES, I HAVE BARLEY FLOUR AND NEED RECIPE FOR BARLEY BREAD. PLEASE. Aria

[@susantaylor8507]

Do you buy the whole barley right I have some pearl barley but I know it's not as goood as the whole barley they grow lots of barley in Russia they eat it alot for breakfast 2nd growers is USA yes your right but I love pearl barley but I'm getting into the real barley it's good for diabetics my husband is so I like to try new things on him lol

[@runsonsun8416]

Which barley product should I buy for using it as a rice replacement?

[@GrainsandGrit]

Hulled

[@bonniehyden962]

Barley was also used to determine the beginning of the Biblical New Year, at this Spring time of year. The 2 requirements for determining the New Year was the sighting of the sliver of the new moon and "Aviv" (ready to harvest) barley. Some of us are waiting to sight the sliver of the moon while the barley has just recently been pronounced Aviv in Israel sooo ... the First Biblical month is about to begin... and we are preparing for Passover, Unleavened Bread, etc. The barley was needed for the Wave Offering of First Fruits. This is how Jesus would have determined the Passover Season: moon & barley. Also, Jesus IS The First of the First Fruits in that he resurrected ON that day! HalleluYah!

[@nicolegallagher4319]

Worship of JC is idolatry. Peach has nothing to do with JC. It is the most important Jewish holiday, and commemorates the Exodus of the Israelites from slavery in Egypt. Christianity is a spin off of Judaism that found it home in the Greco Roman Hellenized world of paganism. Vicarious atonement and cannibalism ( Eucharist) are just a couple examples. Both are aborant in the Tanach (Hebrew Bible). Demigod men like JC are all through mythology, and having the same resume of being born to a virgin with a God as a father. Are their any witnesses to this virgin birth of JC? Their were 3.5 million Jews that witnessed God give the Torah to the Jew people. I'll Grant you the 500 contradictions and inconsistencies in the New testament, however; not the blatant corruption done by the church to the Hebrew Bible to give it a christological meaning. JC never fulfilled one of the Messianic prophecies in the Tanach. This is why the Jews never accepted JC Penney as a messiah. As with any true false religion the Christians claim of a second coming which is unfalsifiable. Rome did not convert to Christianity but rather Christianity converted to Rome. The God of Israel is only one true God. Hence, the most important prayer in Judaism, "Hear O Israel, the Lord our God, the Lord is one". שמע ישראל יהוה אלוהינו יהוה אחד

[@jennyfalcone7521]

I joined the grainie bunch last much and haven’t been able to figure out how to access the exclusive content.

[@GrainsandGrit]

Ah! So sorry you’re having troubles. Please email me at [e-mail] so I can look in to this 😀

[@lindayoung6882]

Can someone explain using sprouted grains for baking bread?

[@EmeryShae]

Once the grain is sprouted, it needs to be dehydrated and then milled into flour. It’s a long process!

[@JJM92023]

Hulled vs whole barley: What's the difference?

[@GrainsandGrit]

One still has the hull on it.

[@florapalmer1198]

You talk of all the nutrition in this grain, it sounds great. I'd like to know how much of that is lost from the heat of cooking it. Thank you for your help.

[@GrainsandGrit]

Well, I know Jesus cooked His grains just as people have always done throughout the history of civilization. So I don't think much if any is lost by cooking it.

[@florapalmer1198]

@@GrainsandGrit thank you

[@CalmVibesVee]

Is barley flakes a whole grain

[@GrainsandGrit]

YES! It's just flattening the grain out to make it easier to cook and eat.

[@CalmVibesVee]

@@GrainsandGrit I got some flakes yesterday because our stores don’t have whole berry ( I ordered some) I want to try to train my immune system to handle it but want to make sure I have the whole thing and not a less fiber enzymes version. I’m going to soak, cook in lots of water then just have the “broth” at first. Freeze the pulp to have once I handle the broth ok. Apparently it’s the least GI grain. 👏 Lord willing the beta glucan will help my microbiome. 🙏🏼 Ok love thanks for your video 💕

[@JustWatchMeDoThis]

It turns out that every grain has gluten. There are just different types of gluten. So if someone has a gluten sensitivity then it could be to certain strains of gluten or all. But someone with celiac should not have any grains at all, but they may have more problems with one type vs another.

[@GrainsandGrit]

Do you have a source for this?

[@JustWatchMeDoThis]

​@@GrainsandGrit yes I do. I will look it up and email it to you. There should be a chart with it too.

[@mueslimuncher1950]

You seem to think history started with the bible. It didn't. It goes WAY further back!

[@GrainsandGrit]

Nope. The very first words of the Bible are "In the beginning..."

[@wandapurvis8643]

Love making barley chocolate chip cookies and I have used it as a cobbler topping. Not the grain that people are used to but I think this grain is delicious.