Forgot the recipe! here it is

Tibetan Barley Bread
Many people find this to be one of the very best unyeasted breads. (One large loaf)please see image in first post

2 c barley flour
4 c whole flour
1/2 c millet meal (or roasted sunflower seeds or roasted sesame seeds)
1-1/2 t salt
2 T sesame oil (for flavor -- you can use all corn oil)
2 T corn oil
3-1/2 c boiling water

Pan roast barley flour in 1 T sesame oil until darkened. Mix flours together with salt. Add oil, rubbing flour between hands until oily. Add boiling water, using spoon to mix until dough begins to form, then mixing with hands, keeping hands cool by dipping them in a bowl of cold water. Mix until earlobe consistency.

Knead until smooth, Place in oiled pans (yes, I know -- it said one large loaf so you'll have to make a judgment call here). Cut tops lengthwise. Proof 2-6 hours

(Or overnight! ). Bake at 450 for 20 minutes on middle shelf then 400 for 40 minutes on top shelf. Crust will be tough but inside tender. If at first you don't succeed, don't be discouraged. Try baking at 350 for 1-1/2 hours.


*I made this in small loaf pans, (it made 2 loaves) but this time I'm going to try the round loaf in a baking pan. Tweet