Barley Bread Recipes

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.

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:

• 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.

BARLEY BREAD RECIPE

Steps:

• Mix the flour and salt together.
• Blend the yeast with a little of the ale to create a creamy paste, then mix into this the rest of the ale, honey and 1.5 cups of the warm water.
• Add this liquid mixture into the flour and salt until you have a firm dough. NOTE: You may need to add a little extra water to get the right consistency.
• Shape the dough into a ball, leave in the bowl and cover with clingfilm. Place the bowl of dough in a warm area of the kitchen and wait until the dough has risen to about twice its original size.
• Remove the clingfilm, press the dough down firmly and split into 2 halves.
• Place each half of the dough in a bread or cake tin (depending upon the shape of loaf you want to bake). Cover each tin with a cloth and set to one side to allow the dough to rise further.
• Bake in a preheated oven (230 degrees Celcius) for about 20 minutes.
• Remove from the oven and turn out the loaves onto a wire rack. Leave until cold before cutting and serving.

ICELANDIC BUTTERMILK BARLEY BREAD RECIPE

Steps:

• Combine dry and wet ingredients.
• Preheat oven at 350F/180C.
• Pour in long (30cm/10") bread loaf tin pan lined with parchment/baking paper.
• Bake 40 to 50 minutes or until a knife comes clean.
• Let cool overnight before slicing.
• Enjoy!

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.

SIMPLE ONE-LOAF BARLEY BREAD

Steps:

• Mix first five ingredients together and let stand 10 minutes. Stir down and let stand 15 minutes. Add oil and flour. Knead for 3 minutes. Shape into a loaf. Let rise in pan until double in size. Bake at 350℉ (180℃) for 45 minutes or until toothpick inserted in the center comes out clean.

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.

BARLEY BREAD

Steps:

• Preheat oven to 450 degrees F
• Sift barley flour, baking powder and salt in a bowl.
• Add to that, the olive oil and water/milk and mix till you achieve a doughy consistency.
• Flatten into a circle on a parchment lined cookie sheet.
• Divide into eighths (in triangles)
• Prick all over with a fork
• Put into the oven for 20 mins
• Take out of oven, spread butter, drizzle with honey and enjoy!