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.
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
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.
Nutrition Facts
Serving Size 44g (1.6 oz)
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! :)
over 13 years agobaker
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
over 12 years agoMaking 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.
about 12 years agoInstant yeast will work fine!
sean
United States
Great recipe!!
over 5 years agoUnited States
I am doing a project for social studies and I will use this as a food sample.
about 5 years agoGoing to try this recipe today, is it possible to omit the oil.
almost 5 years agoI 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?
over 3 years agoUnited Kingdom
The recipe sounds delicious but is it vegan and safe for children??
over 3 years agonot vegan and no not safe for children
over 3 years agoUnited States
To make this vegan, just substitute the honey for sugar or maple syrup as an alternate sweetener.
about 3 years agoEverything 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.
about 3 years agoWithout honey should be fine, i don't use honey.
about 3 years agoThe honey feeds the yeast, so I wouldn't leave it out
about 3 years agoUnited States
no active yeast, can I use baking soda
about 3 years agoIn 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.
about 3 years agoDitto. 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?
almost 3 years ago3 cups bread flour
almost 3 years ago2 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.
Australia
your gay
over 2 years agoUnited 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
over 2 years agoWALLACE
Barley bread is made from barley flour, NOT white wheat. America's addiction to white bread continues.
almost 2 years agoMekedes T
Barley bread is the best bread for health. Definitely I'll bake it.
over 1 year agoThank 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!
10 months ago