I have a question about the ingredient "½ cup (54 grams) rolled barley flakes" on the recipe "Buttermilk Barley Bread" from AntoniaJames.
I want to make this bread tomorrow and can't find barley flakes anywhere. Can I substitute rolled oats for it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
They are very similar, so it should work well. Observe the wet/dry character of the dough in case there is an absorption difference.
Thanks so much. Can't wait to make it!
AntoniaJames is a trusted source on Bread/Baking.
As susan g says, yes, the oats will work just fine. To monitor the hydration (absorption of the liquids into the dry ingredients), I always let my doughs with oats, barley flakes, nine-grain cereal, etc. rest for at least two 10-minute periods during the kneading process. BTW, this recipe was derived from my Buttermilk Oatmeal Bread. ;o)
Thanks so much! I've been making a honey-wheat bread for years, but your recipe sounds so good, I have o try it! By the way, where do you get barley flakes?
For barley flakes, try a health food store with a good bulk selection. If you don't see it, they may be able to order it for you. I like to vary my breakfast cereal, hot or granola, so I have several varieties of flakes on hand.
The big-batch dinner we'll be making all season long.
Buttery Sheet Pan Pot Pie
How to Stay Present
What's New in the Neighborhood
Marcella Hazan’s *Other* Tomato Sauces
The Hits Keep Coming