Description
We’re captivated by the array of organic ancient grains available today, and one that stands out is Purple Barley. This whole-grain barley has a subtle yet distinct flavour, making it a unique addition to our recipe. Since we first made this loaf, our original supplier, Against the Grain (Ontario), has closed its operations. So we were pleased to find a new supplier a little closer to home: The Scottish Mill from Alberta. The barley itself is grown about 40 miles outside of Calgary.
The barley is sprouted — soaked and replenished with a little water over a few days — until it is just on the verge of germination. When the grain is ready to be incorporated into the dough, the inherent minerals, vitamins and nutrients are more accessible and easier to absorb and digest. It’s more a vegetable than a grain at this point. And it’s got a sweeter flavour!
The dry barley kernels have a purplish tone to an otherwise brown colour. With any luck, you’ll see the same faint purple colour in the sprouted berries when you cut into the loaf.
A sprinkling of sunflower seeds on the crust adds a pleasant nutty note to the chew.
This recipe is closer in spirit to Chad Robertson’s take on Purple Barley Bread from his book, Tartine No. 3. Other ingredients include Metchosin-grown whole wheat, organic bread flour from Saskatchewan and grey sea salt from the coast of France.
It is made from all plant-based ingredients and is suitable for a vegan diet.
The pictured loaf does not show the sunflower seeds.