Barley has been an important crop in Scandinavia since the stone age. It grows well in the cold, wet weather of the Nordic region and does not require a long growing season.  It was ground into flour to make bread, cooked to make porridge and malted to be used in the beer making process.  It was (and still is) commonly used as food for livestock.  Although its popularity as a bread flour waned as wheat became more available, barley is currently enjoy a bit of a renaissance.  The New Nordic Cuisine movement has brought a fresh perspective to this ancient grain, highlighting its healthful properties and various culinary uses.