Best 7 Blue Ribbon Winning Whole Barley Sandwich Bread With Video Recipes

BARLEY BREAD

Steps:

• Preheat a gas grill on low heat for at least 10 minutes.
• Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
• In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
• Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
• *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

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!

BANANA BARLEY BREAD

Steps:

• Preheat oven to 350F, or 325F for convection oven.
• Combine flours, baking powder, baking soda, and salt in large bowl. Whisk together.
• Cream together vegetable oil, sugar, eggs and bananas. Add wet mixture to dry ingredients, stir to combine.
• Spray an 8X4" loaf pan with non-stick spray. Pour batter into pan.
• Bake for 45-55 minutes until a toothpick poked in the center comes out clean.
• This recipe can also be made as 12 muffins - bake for about 20 minutes.

BLUE RIBBON WHITE BREAD

Steps:

• In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
• Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

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.

BLUE RIBBON WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk powder, shortening, sugar, salt, ginger and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40-45 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

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.