SC - viking barley bread

[Olwen the Odd]

The Recipe

2 cups Barley flour
4 cups whole wheat flour
1 1/2 Teaspoons salt
4 tablespoons oil (sesame if you have it)
3 1/2 cups boiling water

Ina a heavy pan over medium-low heat, roast the barley flour in 1 T. of the 
oil til it smells good and turns darker (but not brown), stirring it so it 
doesn't burn.

Mix barley flour, wheat flour, salt and remaining oil in a big bowl.  Use 
your fingers to rub in the oil and it is uniform in consistency.  Add the 
boiling water all at once and stir quickly.  Being careful not to burn 
yourself, work clumps at a time of the dough until it is glossy,uniform and 
translucent, then work it all together into one smooth lump.  Divide the 
lump into 24 smallish balls.  Shape into bagels (poking a hole through the 
ball with a wooden spoon or strong finger works well) they cook more evenly 
this way.  Arrange on an oiled sheet(s).  Let sit overnight.  They don't 
raise much so pretty much, what you make is what you get.

Bake in an oven, if you have one, or whatever you are using as an oven at 
450 for 20 min.  Reduce the heat source to 400 and cook until done, abut 
another 40-60 minutes.  They will be darker and harder on the bottom, of 
course, so watch they don't turn to stone.

When you get it right, these bagels are rather hard shelled, great for 
dunking, and nicely sweet.

I make these on my propane grill quite often and they come out very nicely.  
I use an oven thermometer to guide the temp.  Works quite well.

Good luck.  Let me know how you do.
Olwen


>From: "kylie walker" <kyliewalker at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - viking barley bread
>Date: Mon, 10 Jul 2000 16:12:46 PDT
>
>>There is a great Viking Barley Bagel (bread) recipe.  I have made it
>>outside with great success.  Want it?
>>Lady Olwen
>
>Hmm, it's bread, it's a recipe ... that would be a yes. PLEASE!
>
>Kylie
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