Barley, One of the Oldest Cultivated Grains

Posted on August 2nd, 2011 by Bread making machines in Bread Making Resources

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Did you know that Barley was one of the oldest cultivated grains? It was principal bread among the ancient Greeks, Romans and Hebrews. Although history uses it interchangeably with wheat, it was generally held in high esteem, especially by the Jews.

For the early Romans and Greeks, barley was the main food of both soldiers and common people. In the Barley - Bread making machines now
times of Charles I, meals made out of barley actually took the place of wheat almost entirely. It was a simple food for the English common people.

The first thing to note about Barely is that it is not as nutritious as wheat. In addition, many believe that it is less than agreeable when it comes to flavor. In terms of digestibility, it is considered inferior, less water soluble and it is more resistant to gastric juice.

There are a few species of barley. The most commonly cultivated form has been designated two rowed/two eared barely. The structure of barley grain is similar to that of wheat and oats. When freed of its outer shell, barley is called pot barley or Scotch milled.                                                                                          Creative Commons License photo credit: keith.bellvay

After being subjected to the process by which the grain’s fibrous outer coat is removed, it is labeled and known as pearl barley. Pearl barley is ground into a type of flour. This flour is known as patent barley.

Due to the fact that barley flour contains a very small proportion of gluten, it should be mixed with wheat flour for bread-baking purposes. When added to whole-wheat bread in small quantities, it is thought by some to improve the flavor. It is also thought to keep your bread moist.

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  2. The History of Bread
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  4. Multigrain Bread
  5. Great Bread Taste, Whole Grain Nutrition

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