Best 9 Barley Bread Recipes

EGYPTIAN BARLEY BREAD

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

BARLEY BREAD

Steps:

• Place all ingredients except seeds in the bread machine according to the manufactures directions.
• Press dough / fruit and nut cycle. At the beep add the seeds.
• When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
• Rise for 45 minutes. Make a deep cut right across the top. Dust with flour.
• rest for 10 more minutes while oven preheats to 425 degrees. Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.

BARLEY BREAD

Steps:

• Stir together yeast, honey, and 1 cup warm water in a bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• While yeast mixture stands, stir together 2 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture (still in bowl) and add yeast mixture, 3 tablespoons oil, and remaining 3/4 cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 1/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.
• Put pizza stone on lowest rack of oven and preheat oven to 450°F.
• Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a draft-free place at warm room temperature, 1 hour.
• Transfer loaves, 1 at a time, using floured peel or baking sheet, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool.

WHEAT AND BARLEY BREAD

Steps:

• In a small bowl, soak grape nuts in buttermilk for 1 hour.
• In a large bowl, combine buttermilk mixture, sugar, salt, egg, and baking soda. Stir until sugar dissolves. Mix in the melted shortening and the flour. Pour batter into a greased and floured 9 x 5 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes. Cool.

SUNNY'S BEEF AND BARLEY STEW WITH CRUSTY PEPPER BREAD

Steps:

• Preheat the oven to 275 degrees F.
• Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
• In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
• At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread.
• Preheat the oven to 350 degrees F.
• Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.

BLUE RIBBON WINNING WHOLE BARLEY SANDWICH BREAD (WITH VIDEO!)

Steps:

• Combine the whole barley and the water in a medium saucepan. Simmer on medium heat for about 50 minutes until the barley is very soft- like mushy oatmeal. Pre-cooked barley can be stored in the refrigerator until you are ready to bake your bread.
• Hint: Make at least one batch of the bread mix- I make up about 4 of these and store them in plastic containers. They will keep fresh for about a month and make bread baking go much faster.
• To make the bread mix, measure out the dry ingredients above and set aside for bread making day.
• Making the Bread Dough:.
• Combine the bread mix, the cooked barley, the water, oil, molasses and vinegar into the mixing bowl of your stand mixer (or regular mixing bowl if you are going to knead it by hand).
• Mix together with a spoon to get it blended.
• Now put the bowl on the mixer stand with the dough hook in place.
• Knead by machine for about 12 minutes on medium, adding additional flour a little at a time until the dough sticks to itself and not the mixing bowl.
• Spray a large mixing bowl or plastic container with cooking spray, add the dough (give the dough one more spray and then cover.
• Let the dough rest on the counter for about 2 hours, then either refrigerate for later use or form into loafs, rolls or killer hamburger buns!
• To form two loafs, flour your work surface and remove the dough from the raising container.
• Cut the dough in half. Working with one half at a time, shape into a log- rolling the dough back and forth to smooth the edges as much as possible. Place each dough half into a loaf pan, press it down and let it sit until doubled.
• Heat your oven to 450 degrees. Place the bread into the oven and turn the heat down to 400 degrees. Bake for 40-50 minutes.
• I like to use an instant read thermometer- when the bread is between 195-200 degrees I know that it is time to take the bread out of the oven.
• Let the bread cool and then devour!
• *Note:.
• I have been working on this recipe to increase its available nutrition profile. The modifications are as follows:.
• 1. For the whole wheat flour, use sprouted, dried and ground whole wheat.
• 2. Make the barley ahead and soak it for 12 hours before cooking in 1 teaspoon apple cider vinegar.
• 3. Soak the sesame seeds (they add a wonderful flavor and texture) for 12 hours prior to making the bread- add 1 teaspoon of apple cider vinegar to the soaking water.
• 4. I have deleted the wheat bran as there was no useful purpose for it and there was no practical way to remove the phytic acid.
• 5. Add 1/2 cup sourdough starter to the dough to increase the acidity and give more rise to the dough.
• Planned future modifications:.
• 1. Increase the amount of sourdough starter.
• 2. Decrease the amount of bread flour.
• 3. Decrease the amount of wheat gluten.
• Good luck and email me with suggestions!

BARLEY BREAD

Steps:

• Spray a baking sheet with nonstick spray.
• Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well. Let the yeast bubble and foam.
• In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water. Mix together well.
• Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
• Add the yeast mixture and mix well.
• Add the bean flour and mix well.
• Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
• Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
• Form 2 small balls and place them on the cookie sheet. Make a small cut in the tops of each.
• Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
• Preheat the oven to 350 degrees. Bake for 1 hour.

ESTONIAN BARLEY SKILLET BREAD

Steps:

• Mix the dry ingredients and caraway seeds (if using) together in a large dish.
• Whisk together the egg, buttermilk, and vegetable oil.
• Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
• Preheat the oven to 375 degrees.
• Brush an 8 inch cast-iron skillet with the butter.
• Spoon the mixture into the skillet and smooth top with a rubber spatula.
• Sprinkle the remaining butter over the top.
• Bake until golden brown and a cake tester comes out clean for about 50 minutes.

BARLEY BREAD

Steps:

• 1. MIX WELL AND KNEAD FOR A MINUTE OR 2, NOT TOO MUCH. LET RISE UNTIL DOUBLE. SHAPE INTO LOAVES AND LET RISE AGAIN. BAKE AT 350 DEGREES FOR 35 MINUTES OR UNTIL DONE