41 barley bake recipes

Baked barley is a hands-off three-ingredient grain side: pearl barley, chopped onion, and vegetable stock all baked in a covered casserole until tender and chewy. Hearty, healthy, and infinitely riffable.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Baked 7 beans and barley with molasses, honey, tomato, and turmeric. A hearty vegan one-dish bake that swaps the bacon and white beans of traditional recipes for a chewy multi-bean blend.

Pearl barley baked with cream of broccoli soup and melted Monterey Jack cheese. A cheesy, wholesome side dish that comes together in just 35 minutes with 5 ingredients.

Delicious and nutritious vegetarian main dish, and it's not only just for vegetarian, everyone loves it.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.

These bagels are made with most whole wheat flour, a bit barley flour and all-purpose flour. Chewy on the texture and delicious on the taste.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

Dad's Saxon yeast is a heritage homemade yeast cake recipe from Transylvanian Saxon tradition, made by boiling hops, fermenting with rye flour, then drying into preserved cakes for bread baking. Old-world sourdough-adjacent craft.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Homemade hamburger buns made in a bread machine, then shaped, proofed, and baked into soft golden rounds. Freezer-friendly and far better than store-bought.

Unyeasted fruit and nut bread made with whole wheat, rye, and roasted barley flour, studded with raisins, sunflower seeds, dried apricots, and chopped nuts. Dense, hearty wild-fermented hippie loaf.