Threshing Day Barley Bread


Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb barley flour
  • 4oz plain white flour
  • 1 teaspoon Salt
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons cream of tartar
  • 1 pint buttermilk


    Mix together the barley flour, white flour, salt, bicarbonate of soda and cream of tartar. Stir in the buttermilk to make a firm dough. Shape into a round cake one inch thick, and cook on a very hot griddle, hotplate or heavy frying pan. When cooked on the underside, turn over and cook the second side. This may also be baked at 475°F, 240°C, gas mark 9 for twenty minutes without turning.