this post was submitted on 06 Jan 2026
540 points (96.1% liked)
Greentext
7588 readers
453 users here now
This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Boiled wheat is perfectly edible, actually. Tasty? Not really, but I didn't grow up on it and we're extremely spoilt compared to prehistoric peoples. Stuff like boiled barley kernels (AFAIK you can't really make bread with barley) was still a relatively common dish 1-200 hundred years ago in my parts.
https://en.wikipedia.org/wiki/Groat_(grain)
https://en.wikipedia.org/wiki/Pearl_barley
Significant point: "Edible" is subject to discussion. Not more than 100 years ago, the expected diet in large parts of Norway was boiled fish, boiled potatoes, and some form of boiled grain. For every meal. Your entire life. Vitamins? Go chew on that shrub until the scurvy goes away.
tbf that sounds amazing
Nobody stops you from trying it you can afford it, I hope you can it's pretty sad otherwise
i eat it almost every day, that's why i can say with confidence that it sounds amazing, because it is :P
Beef barley soup is delicious
You can absolutely make barley bread. It just won't be very fluffy or rise, since there's no gluten in it.
There most certainly is gluten in barley! Breweries don't just add gluten to beer just to be dicks to people with celiac disease.
Tbf, most grains have way more gluten in them than they used to, though wheat is by far the worst offender. This is because they've been bred for industrial purposes. If you have a grain with a lot of gluten it'll rise more, so you can use less wheat (aka reduce cost) while keeping the size of the loaf the same
That ... doesn't sound like bread to me.
That's because its 2026, and not 1326. It would have definitely qualified as bread in the middle ages, and probably way before.
American-pilled.
If you look at a lot of other breads outside of the US, particularly German breads, they tend to be a lot more crumbly.
The high gluten breads you're used to came about from industrial bread makers wanting their bread to rise more so they could use less grain per loaf while keeping the size the same
I'm German myself. All bread I've ever seen in Germany is leavened.
I’ve got a pack of pearl barley in the cupboard right now; it’s delicious.
Same, I also regularly make meals with pearl barley, it's absolutely great as a noodles/rice replacement or salad ingredient
It being tasty or not is entirely subjective. I'm a big fan of boiled wheat. The texture is fantastic.
Is this a dish that your parents made for you when you were a child?
Nope. Think we had wheat on occasion but I don't recall feeling strongly about it. It's something I've started doing more in recent years and I was a fan from the start. You can prepare it in various ways, like cooking it in a broth makes it absorb the flavours. Or you could just boil it with salt like you'd boil pasta, in which case it's not that different in terms of flavour.
It's so substantial, even chewy. I love oat groats for this too.
Called porridge.