The Alienages in Thedas are described as “plagued by poverty” and lacking infrastructure and basic needs. As such, their foodstuffs would be of the lowest quality available. While not necessarily true of modern reality, barley flour has traditionally be a cheap staple and eaten by the common masses as opposed to the more finely ground and refined white flours of the upper-classes. My barley bread recipe draws from a traditional English recipe and is allowed to bake in an unrefined state. IE: it’s not pretty, but it is tasty! The honey adds a nice amount of sweetness and gives it a pleasant aroma while baking. I imagine, since the city Elves might not have frequent access to honey, they would bake this for special occasions like birthdays or weddings.
Alienage Barley Bread
3 cups Barley Flour
1 tsp Kosher Salt
2 tbsp Baking Powder
2.5 tbsp Honey
1/4 cup Grapeseed or Vegetable Oil
1 cup 2% Milk
1. Lightly oil an 8×8 inch square pan. Preheat oven to 350.
2. Combine flour, salt, and baking powder. Mix well.
3. In another bowl, combine honey, oil, eggs, and milk. Mix well.
4. Add wet ingredients to the dry ones until just moistened.
5. Pour into lightly oiled pan. The mix will be thick and sticky. It will not lay neat and tidy like some breads.
6. Bake at 350 for 30-40 minutes. The bread is done when a toothpick inserted into the center of the bread comes out clean.
7. Cut into 9 equal squares. If desired drizzle a little bit of honey on the fresh bread.
If you want to serve yourself a decadent treat, serve warm barley bread with a variety of cheese and honey. Drizzle the honey on both the bread and the cheese. If you’ve never tried cheese and honey before you are missing a treat.
Note: For a softer bread, half of the barley flour can be substituted with another flour.
Nutrition Facts (when cut into 9 equal slices)
Total Fat: 8.7 g
Saturated Fat:1.3 g
Polyunsaturated Fat: 4.5 g
Monounsaturated Fat: 1.4 g
Cholesterol: 43.6 mg
Sodium: 481.6 mg
Potassium: 235.2 mg
Total Carbohydrate: 32.6 g
Dietary Fiber: 5.4 g
Sugars: 6.1 g
Protein: 6.5 g