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Bread o the seven seeds: flax, sunflower, raw sesame, roasted sesame, roasted black sesame, and caraway.

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コーヒーのある食卓の風景・その228 - 今年二度目のHalloween Cup特集編 - Coffee with Foods Part 228: Halloween Cup 2020, Part 2

1. Coffee with “Ryoura” Coconut Sweets & Mikan - Lunch

2. Coffee with “Boulangerie Sudo” Sausage Bread, Potage of Shirohana-Beans & “Ryoura” Chocolate Sweets - Lunch

3. Coffee with “MALMAiSON” Sweets, Mikan & Carrot Juice - Breakfast

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4. Coffee with Cornflakes & “Boulangerie Sudo” Cinnamon Cookie - Breakfast

5. Coffee with “Hachiichi Bakery” Cream Bread - Coffee Break

6. Coffee with Shine Muscat Grape, Biscuit & Yakult + Vegetable Juice - Breakfast

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Barley bread

Good soup deserves good bread


1 cup wheat flour

1 cup barley flour

1 cup water

1 tsp yeast

1 tsp salt

¼ tsp baking powder


Mix all the ingredients together.

Shape into a ball.

Dust baking pan with barley meal or corn meal, put the ball of dough on it.

Leave it sit several hours. Somewhere between 5 and 10. Go do something else for a while.

Bake in 375F oven until interior temp is 197F.

I used a cloche on mine for the first 5 minutes to get the crust, but this is not strictly necessary.


I couldn’t find barley flour, so I threw some pearl barley in the blender. Sifted it and had nice flour, and enough leftover grit to dust the tray so it wouldn’t stick.


A hearty bread that makes me feel satisfied a good long while. A small loaf goes further than the same amount of wheat bread. Soft crumbly interior texture. Beautiful flavor.

Very good dunked in soup, or dipped in a small dish of balsamic vinegar and salt. Also pairs well with sharp white cheddar and tart apples.

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We recently hit 20k followers! Thank you all so, so much - I never expected to have this many people joining me on my little blog 💛 I’m not sure what I could do to celebrate but regardless I am beyond thankful and hope this can be a warm, safe space for you all!

~Take care sunshines~

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