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Barley Bread

 
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2.9k

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

servings

Prep

3

hrs

Cook

1

hrs

Ready

4

hrs

 

Ingredients

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

  1. In a large mixing bowl, dissolve honey & yeast in warm water and allow to sit until the yeast becomes foamy.

  2. 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.

  3. 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.

  4. 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.

  5. Bake at 350℉ (180℃) for 50 minutes.

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.

 

* not incl. in nutrient facts

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Comments


Pittsburg, United States
 over 9 years ago

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! :)

baker
oregon
 about 8 years ago

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.

sean
GTA, Ontario, Canada
 almost 2 years ago
r
Waterlooville, United Kingdom
 almost 8 years ago

Thanks 4 this recipe.will definately try it although I'll be using instant yeast.hope its a success.

Instant yeast will work fine!

sean
GTA, Ontario, Canada
 almost 2 years ago
, United States
 about 1 year ago

Great recipe!!

, United States
 10 months ago

I am doing a project for social studies and I will use this as a food sample.

Lone Oak, United States
 7 months ago

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 :)

happyzhangbo
Toronto , Ontario, Canada
 7 months ago

Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 8714% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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