Barley Bread
A rustic whole-grain free-form loaf barley bread recipe. Wonderfully rich and complex flavors with a hearty texture that's great when toasted and spread with your favorite toast topper.
Yield
24 servingsPrep
3 hrsCook
1 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons | yeast, active dry |
|
| 2 | cups |
water
warm, (110-115 degrees F) |
|
| 2 | tablespoons | honey |
|
| 2 | cups | barley flour | * |
| 2 | cups | whole-wheat flour |
|
| 2 | cups | unbleached all-purpose flour |
|
| 2 | tablespoons | olive oil |
|
| 2 | teaspoons | salt |
|
Directions
In a large mixing bowl, dissolve honey & yeast in warm water and allow to sit until the yeast becomes foamy.
Combine the barley flour, whole wheat flour, and all-purpose flours. Add ½ of the combined flours to the yeast and beat with a wooden spoon for 10 minutes. The consistency will be of thick mud, Cover and allow to rise, until the dough has doubled, about 1 hour.
Punch down the dough; fold in olive oil, salt and ½ cup of the remaining flour. Knead in additional flour until the dough begins to come away from the sides of the bowl. Transfer to onto a lightly floured counter-top and knead will for 10 minutes. Add more flour if needed. Form to dough into a large ball, place into a lightly oiled mixing bowl, turning to coat; cover and leave to rise, until doubled again.
Punch dough down & shape into 2 domed free-form round loaves. Cut a cross in the center. Place onto an oiled baking sheet, cover & leave to rise until doubled again about 45 minutes.
Bake at 350℉ (180℃) for 50 minutes.
Comments
Um, I'm commenting because the last one was over 8 years ago...plus, i might use this recipe, and I'm sure it'll be fabulous! :)
i've tried using barley flour several times...the bread is ALWAYS a failure...it always seems (is) unbaked in the middle no matter how long you bake it...i'm throwing it all out..a waste of time & other ingredients
Making bread with barley flour alone is not advisable as barley flour is pretty much gluten-free. In this recipe there's 2/3 wheat flour used with barley flour in order to help ensure there's enough gluten for the bread to rise.
Thanks 4 this recipe.will definately try it although I'll be using instant yeast.hope its a success.
Instant yeast will work fine!
Great recipe!!
I am doing a project for social studies and I will use this as a food sample.
Going to try this recipe today, is it possible to omit the oil.
I think that it should be fine if you leave the oil out. It is only 2 tablespoons, so shouldn't be an issue. Hope this helps, and happy baking :)
Use applesauce.
Can I use 3 cups barley and 3 cups white flour?
The recipe sounds delicious but is it vegan and safe for children??
you're trolling... right?
not vegan and no not safe for children
To make this vegan, just substitute the honey for sugar or maple syrup as an alternate sweetener.
Everything else is grain based and not animal product.
If someone cannot tolerate gluten, then no, they can't have this bread.
Otherwise, yes, this is safe for children to eat. Not sure what a previous poster said "no" to safe for children?
What happens if you leave the honey out? Thanks.
Without honey should be fine, i don't use honey.
The honey feeds the yeast, so I wouldn't leave it out
no active yeast, can I use baking soda
In my opinion No you can’t substitute the yeast
I have made this twice in two weeks and it is a wonderful bread. I use barley, whole wheat, and bread flour.
Ditto. Very moist and delicious crumb. A first for me using barley flour.
Has anyone tried making bread from just Barley flour and adding gluten powder to help with the texture?
3 cups bread flour
2 cups pearled barley flour
1 cup gluten powder
With other ingredients plus a little sugar and Cinnamon powder gives a wonderful tasty bread with single rising.
Johnson Chacko
Cochin India.
your gay
*you’re
Hi have you ever tried developing this for a bread maker...would be most interested if you think it could work...kind regards Bill
Barley bread is made from barley flour, NOT white wheat. America's addiction to white bread continues.
Barley bread is the best bread for health. Definitely I'll bake it.
Thank you to sharing your recipe.
Remain blessed!
This looks like a good base line recipe to work from. I am thinking of subbing out the whole wheat flour for whole grain (dark) rye flour, and possibly using/including some malted barley flour. Maybe some seeds for extra flavor and texture. I guess I'll know when it's done!