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Barley Bread

 
6.2k
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. 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. 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.

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

Add review

 

 

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! :)

about 12 years ago

baker

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

almost 11 years ago

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

r

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

over 10 years ago

Instant yeast will work fine!

sean

United States

Great recipe!!

almost 4 years ago

United States

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

over 3 years ago

Going to try this recipe today, is it possible to omit the oil.

over 3 years ago

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

Use applesauce.

United States

Can I use 3 cups barley and 3 cups white flour?

about 2 years ago

United Kingdom

The recipe sounds delicious but is it vegan and safe for children??

almost 2 years ago

not vegan and no not safe for children

almost 2 years ago

United States

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?

almost 2 years ago

What happens if you leave the honey out? Thanks.

almost 2 years ago

Without honey should be fine, i don't use honey.

over 1 year ago

The honey feeds the yeast, so I wouldn't leave it out

over 1 year ago

United States

no active yeast, can I use baking soda

over 1 year ago

In my opinion No you can’t substitute the yeast

Reina

United States

I have made this twice in two weeks and it is a wonderful bread. I use barley, whole wheat, and bread flour.

over 1 year ago

Ditto. Very moist and delicious crumb. A first for me using barley flour.

StevenB

United Kingdom

Has anyone tried making bread from just Barley flour and adding gluten powder to help with the texture?

over 1 year ago

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.

over 1 year ago

Australia

your gay

about 1 year ago

United Kingdom

Hi have you ever tried developing this for a bread maker...would be most interested if you think it could work...kind regards Bill

11 months ago

WALLACE

Barley bread is made from barley flour, NOT white wheat. America's addiction to white bread continues.

6 months ago

Mekedes T

Barley bread is the best bread for health. Definitely I'll bake it.
Thank you to sharing your recipe.
Remain blessed!

3 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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