Here’s a good one! A luxurious bread with a beautiful nutty flavour and a pleasing texture. Not as dense as some seed bread, but seedy nevertheless. We call it Purple Barley Bread because its feature grain is just that: Ethiopian Purple Barley. It hails from Ontario, where it is grown by Against the Grain Farms, an organic “regenerative” grain operation that aims to renew the production and use of locally grown heritage grains. The barley is soaked overnight with a handful of flax and sunflower seeds to soften them before being mixed.
The recipe originated with Vancouver baker, Tamiae Squibb, and was adapted by the renowned Jeffrey Hamelman in the new third edition of his authoritative book, Bread.
It’s hard to see the purple in this barley. You can see it if you look hard, but you won’t need to taste hard to appreciate its exquisite flavour!
Purple Barley Bread is made from all plant-based ingredients and is suitable for a vegan diet.