{"id":9693,"date":"2021-07-29T08:30:31","date_gmt":"2021-07-29T08:30:31","guid":{"rendered":"https:\/\/farmandanimals.com\/?p=9693"},"modified":"2021-08-05T15:15:27","modified_gmt":"2021-08-05T15:15:27","slug":"how-to-make-barley-flour","status":"publish","type":"post","link":"https:\/\/farmandanimals.com\/how-to-make-barley-flour\/","title":{"rendered":"How To Make Barley Flour: Step By Step"},"content":{"rendered":"\n

Barley flour is a tasty alternative to wheat flour and can be either malted or un-malted. Using store-bought barley without a husk allows you to make barley flour very quickly and simply. If you\u2019d rather enjoy the health benefits of sprouted grain, then taking the time to sprout your seed will be well worth the effort. To learn more about how to make barley flour, we invite you to read the article below.<\/p>\n\n\n\n

What is Barley Flour?<\/h2>\n\n\n\n
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We\u2019re all pretty familiar with regular wheat flour bought from the grocery store, but other grains can be used to make flour too, barley is just one of them.<\/p>\n\n\n\n

Like wheat, barley is a grain with a hard outer husk, and it\u2019s been grown<\/a> for food all around the world for many thousands of years. <\/p>\n\n\n\n

Its fibrous outer shell needs removing to make hulled barley. Pearl barley goes through the same process but is then polished to create a smooth rounded pearl-like product. <\/p>\n\n\n\n

Commercially, flour of all types is made by grinding the grain in a mill. Barley can also be flaked by flattening the grains in a press.<\/p>\n\n\n\n

Barley is a very versatile crop suitable for a wide range of climates and growing conditions. By using specific winter barley varieties, it can be grown over the winter<\/a> months and is more cold-resistant than wheat, making it better for cooler climates such as Northern Europe. <\/p>\n\n\n\n

Some barley varieties are also highly heat resistant. Hordeum spontaneum, <\/em>for example, will tolerate drought<\/a> conditions.<\/p>\n\n\n\n

What Uses Does Barley Flour have?<\/h2>\n\n\n\n

Barley flour can be used to replace some of the regular wheat flour in recipes. It has a nutty flavor that is different from wheat flour which some people prefer. Use it to thicken sauces, soups, and stews, or to make bread and baked goods.<\/p>\n\n\n\n

If used to make bread with yeast, then it is common to only replace 25% of the wheat flour, as the gluten in barley isn\u2019t strong enough to make a good stretchy dough and won\u2019t produce such a good loaf. When used in other baked goods, including cakes, the best ratio is 50:50. <\/p>\n\n\n\n

You can however choose to use only wheat flour if you add additional gluten, which can be found in various food stores or online.<\/p>\n\n\n\n

Because barley flour can become rancid, and to prevent this it needs to be stored<\/a> in a cool, dry place for up to two months. To prolong shelf life, it can be frozen, and the amount needed for your recipe taken as required.<\/p>\n\n\n\n

Can I Make Barley Flour at Home?<\/h2>\n\n\n\n

Yes, it is possible to make your own barley flour at home, and it is a relatively simple and straightforward process.<\/p>\n\n\n\n

In a commercial mill, barley flour is made using a malting process where the hull is not removed. The barley grains are sprouted and rapidly dried, which increases their nutritional value. <\/p>\n\n\n\n

Malted barley has a different chemical structure and is done as a first process when using the grain for brewing purposes. <\/p>\n\n\n\n

To make barley flour at home, you don\u2019t have to sprout the grain first. Provided that it has been hulled, then you just need to grind it down into flour.<\/p>\n\n\n\n

How to Make Barley Flour at Home<\/h2>\n\n\n\n
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There are several ways of making barley flour at home. To make small quantities, you can use a food processor, coffee grinder, or pestle and mortar to create flour from grain.<\/p>\n\n\n\n

If you want to make larger amounts, you\u2019ll need a milling machine that can grind the hard seed down into flour. These can be found quite easily on Amazon or other online retailers and start at around $80 in price.<\/p>\n\n\n\n

To make barley flour or flour from any type of grain, first, you\u2019ll need to get the grain. This may be homegrown or store-bought. If you\u2019re using whole grain that still has the husk, you\u2019ll need to sprout it first and then dry immediately in a dehydrator before grinding.<\/p>\n\n\n\n

Sprouted grain has the most beneficial health properties and gives the flour a malty flavor.<\/p>\n\n\n\n

SPROUTING THE GRAIN<\/strong><\/h3>\n\n\n\n

There are various methods for sprouting grain, and this one works well and is easy to do. <\/p>\n\n\n\n

Step 1. Soaking or Steeping <\/strong><\/h3>\n\n\n\n

When you get the whole grain barley, it will be dry and hard. By soaking it, the grain becomes softened, and the natural enzymes within it will help it to germinate. <\/p>\n\n\n\n