Bread Machine Bomb

2 tbsp oil, 4 dl water (lukewarm) (or ½ ½ water and milk) ½ dl yogurt, 2 dl barley meal, 1 dl sesame seeds, 1 dl sunflower seeds, 4 dl white flour, 2 dl whole flour, 1 dl rye flour, 1 dl oat flakes, 1 dl raisins, 1 tbsp caraway seeds ( or cinnamon), 3 tsp dry yeast, – you could also add 1 dl Gabriel’s Breakfast (see below) but then you would have to reduce the liquid or add more flour.

Before baking it’s good to soak the yeast in the liquid for approx. 12 minutes.

If you bake it in a bread machine the dough has to be rather dry, but in the oven it's ok to use more liquid and bake it for 50-60 minutes at 175°C.

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Gabriel’s Breakfast

5 dl Barley
2 l water 
2 apples, peeled and cut into small cubes
1-2 dl raisins
1 tbsp. cinnamon
2 tsp. salt 
1-2 dl seeds for taste, i.e. sunflower seeds and/or pumpkinseeds
(+ 2 tsp. honey and 1 dl. dates for a sweeter flavor)

Put all the ingredients in a pot in the evening. Place pot on burner set at high.  Once the mixture has reached a good boil, simmer for 12 minutes, turn off stove and go to bed. In the morning you can reheat it, but it is even better cold with milk, or you can use it as muesli with your morning yoghurt.

Gabriel’s Breakfast makes ten hearty servings and can be refrigerated for up to a week.

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Barley Otto 

4 cups barley grain (Bankabygg)
1 tblsp herb salt
150-300 ml sun-dried tomatoes
4 tblsp green pesto
12 cups of water

Boil the barley in salted water for 40 minutes or boil for 15 minutes in the evening, turn off the heat and leave overnight.
When the barley is cooked, cut the tomatoes into small pieces and mix with the pesto and the barley. Serve cold as a side dish or as a light meal. 

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