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Categories:
unsalted butter barley flour flour whole wheat flour brown sugar salt baking powder caraway egg buttermilk vegetable oil
Viewed: 50 - Published at: 4 years agoIngredients
- 4 tablespoons unsalted butter, melted
- 1 12 cups barley flour
- 12 cup unbleached all-purpose flour
- 13 cup whole wheat flour
- 2 tablespoons packed brown sugar
- 12 teaspoon salt
- 12 teaspoon baking powder
- 1 teaspoon caraway seed (optional)
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons vegetable oil
Method
- Preheat the oven to 375 degrees F. Brush an 8 or 9 inch cast-iron skillet with 2 tablespoons of the butter.
- Sift the dry ingredients and caraway seeds (if using) together in a large bowl.
- Whisk together the egg, buttermilk, and vegetable oil.
- Add the dry ingredients and mix until blended.
- Do not overmix.
- You will have something between batter and dough.
- Spoon the mixture into the skillet and smooth top with a rubber spatula.
- Drizzle the remaining butter over the top.
- Bake until golden brown and a cake tester comes out clean, 50 minutes.
- Serve slightly warm.
- Serves 6.
