After you’ve diced the onion, and added it to a saucepan, you may as well dice a carrot (or three) and add it to your soup in the making. Surely there’s some grain at the back of the cupboard — bought ...

Getting your Trinity Audio player ready... Recipe from “Great Whole Grain Breads,” in the Jan. 27, 1985, edition of The Denver Post. Makes 1 flat loaf. Ingredients 1 cup warm water (105-115 degrees) 1 ...

Unlike pureed soups, which often have lots of added butter and cream, this old-fashioned mushroom-barley soup gets its flavor from good-quality beef stock. Grace Parisi a former senior test kitchen ...

Barley is comfortably common. You can find it easily, often sold in generic packages, sitting next to the bags of split peas and navy beans on the lowest shelf at your unfancy neighborhood supermarket ...

Both barley and rye lack the extensible gluten to hold the shape of a bold, jaunty loaf. But let them serve submissively as a background flavour, sour with rye and dusty with barley, and you have the ...