3 1/2 cups water (120 ounce)
1 tablespoon salt
1 cup raisins
1/2 cup white sugar
1 cup all-purpose flour
Heat oven to 425 F. Grease two 9x13 inch loaf pans.
In a saucepan over medium heat, mix water, salt and dry roasted barley for 2 minutes. Stir thoroughly and add raisins. Stir in sugar, flour and enough flour to knead to make about 3 minutes. Return mixture to saucepan. Stir constantly until no lumps remain.
Toss water cereal with syrup (either high sodium brand or low sodium brand) and coat both sides of loaves with syrup creamer. Pour into prepared pans.
Bake 35 minutes; round and bake 30 minutes, until center is firm and bottom of loaf sounds hollow when tapped. (Note: When lava forms on the bottom of the pan, it is actually on top of loaf.)
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