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Barley Bread

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.















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


  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



over 6 years

Finally made this barley bread, and we absolutely loved it. No wonder there are over 100 prints and several good reviews.

Being honest, I didn't follow the direction completely, because I was too lazy at that moment. I made half of the recipe, one loaf, I just put all 3 cups of flours together in the mixing bowl with an electric dough hook, added a little bit more than 1 cup water, and used 1 1/2 teaspoons of yeast.

Kneaded the dough until it was smooth and elastic, let it double in size for about 1 hour; then shaped it into a round loaf, and allowed it to double again, another 40 minutes or so, then baked in the oven.

At the end of the baking, I increased the temperature to 400 to brown the top a bit more. The flavor of the bread was absolutely delicious, our entire house was filled with this nice aroma. The bread was soft in the inside and crusty on the outside, being a whole grain bread, it certainly wasn't dense at all. We finished the whole loaf within one and a half day, yum.

Will be making it again soon, next time I will be following the direction to see if it makes any differences on my result...

about 18 years

Thank you so much for this recipe! I was looking all over for one. I have to make it for a school project and you helped me out a bunch. Thank you so much!

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Pittsburg, United States
 about 9 years ago

Um, I'm commenting because the last one was over 8 years, i might use this recipe, and I'm sure it'll be fabulous! :)

 about 8 years ago

i've tried using barley flour several times...the bread is ALWAYS a 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.

GTA, Ontario, Canada
 over 1 year ago
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!

GTA, Ontario, Canada
 over 1 year ago
, United States
 about 1 year ago

Great recipe!!

, United States
 8 months ago

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

Lone Oak, United States
 5 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 :)

Toronto , Ontario, Canada
 5 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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