Baked porridge with hulled barley suurmidõga

Rinse the barley several times with hot water and place in an oven-safe dish. Pour in the water, add salt and dot with the butter.

Cook in an 175 degree oven for 1.5 hours. If you are using an electric oven, turn up the heat to 200 C in the last ten minutes for a crisp crust. The porridge also turns out nice in a wood-heated stove. In that case, place the porridge in the oven as soon as you close the damper.