Barley

[lvcivs]

I think part of the problem is barley in its germ can be very hard to properly cook and chew, or that barley can be very, very chewy and flavourless if cooked wrong, for too long a time, or without enough salt.

Alton Brown, of the show "Good Eats" on Food Network has an entire episode devoted to grains, and in it covers barley (and if I'm not mistaken, mentions the Romans as using it, as well).

Also, I'm not sure of the complete historical accuracy of this bread recipe (since the ingredients include baking powder), but it works very well from what I've seen:

[urlci8gwjx]http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33676,00.html[/url]