Barley Bread Recipe

 

AuthorSteve Nubie
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Barley is an ancient grain and bread recipes using barley go back as far as the Sumerians and the Egyptians. It was also the standard flour for bread recipes in medieval Europe into the Middle-East and Africa. Contrary to popular belief, barley flour is not gluten free. In fact, is has a relatively high amount of gluten which helps with both rising and baking.

However, the gluten levels are less than bread flour so we’re going to blend barley flour and bread flour to give this bread its best rise. Brown sugar also feeds the yeast and it adds a nice color and flavor to the loaf. Barley bread is great with a robust meal like a stew or a rich, gravy meal or sauce.

INGREDIENTS:
 1 1⁄2 cups water (100 degrees F/38 degrees C)
 1 tablespoon olive oil
 3 cups bread flour
 1 cup barley flour
 2 teaspoons brown sugar
 1teaspoon salt
 1 1⁄2 teaspoons active dry yeast or bread machine yeast
DIRECTIONS:
1

Add all ingredients to the bread in the order indicated and select the whole-wheat cycle, 2-pound loaf and medium crust.

2

When done, cool on a wire rack for 15 minutes, slice and serve.

Ingredients

INGREDIENTS:
 1 1⁄2 cups water (100 degrees F/38 degrees C)
 1 tablespoon olive oil
 3 cups bread flour
 1 cup barley flour
 2 teaspoons brown sugar
 1teaspoon salt
 1 1⁄2 teaspoons active dry yeast or bread machine yeast

Directions

DIRECTIONS:
1

Add all ingredients to the bread in the order indicated and select the whole-wheat cycle, 2-pound loaf and medium crust.

2

When done, cool on a wire rack for 15 minutes, slice and serve.

Barley Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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4 Comments
  1. Reply
    Azeema September 6, 2018 at 10:23 am

    Can i use whole wheat flour instead of bread flour?

    • Reply
      Admin October 17, 2018 at 7:23 am

      Hi,

      Yes but you may have a problem with the rise. Bread flour is very high in gluten which helps a bread to rise. Wheat flour is very low in gluten. You also want to have a 100% wheat bread setting on your machine. You could try adding more yeast, maybe an extra ½ teaspoon, but don’t be surprised if your bread is very dense. You’re better off finding a dedicated whole wheat recipe rather than trying to simply substitute one flour for another.

  2. Reply
    jowairiya May 26, 2018 at 3:14 am

    Hi Steve

    Is there a recipe for barley bread which has only barley flour and no other flour in it

    • Reply
      Admin May 28, 2018 at 6:23 am

      Hi, yes, you can make barley bread using only barley flour. Instead of adding 3 cups of bread flour to the recipe, just use 4 total cups of barley flour. But be forewarned. Barley flour has very little gluten which yeast needs to rise. You should still add the yeast but it will have less of an effect on the rise of the loaf. Your result will be a crisp, flatbread. It will taste good and has a very rustic appearance, taste and texture but it will be quite dense.

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