Breads - Buttermilk Barley Bread recipes

Author: Amber Williams  

My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! (For a video series on how to make this bread, go to you tube, Baking Whole Barley Bread video: Thanks!)

Egyptian Barley Bread

Egyptian Barley Bread
Make and share this Egyptian Barley Bread recipe from
Provided by: Chocolatl
Total time: 200 minutes
Cook time: 20 minutes
Prep time: 180 minutes
Yields: 1 serving
Number of ingredients: 7
  • 2 1/4 teaspoons yeast
  • 1/2 cup lukewarm water
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 2 tablespoons shortening
  • 2 cups barley flour
  • Calories: 1475.9 calories
  • Fat: 35.8 grams
  • Saturated Fat: 9 grams
  • Cholesterol: 186 milligrams
  • Sodium: 1255.4 milligrams
  • Carbohydrate: 259.3 grams
  • Fiber: 32.4 grams
  • Sugar: 37 grams
  • Protein: 41.1 grams
How to cook:
  1. Combine yeast, water, and honey, and let proof 5 minutes.
  2. Add salt, eggs and shortening.
  3. Stir in flour and blend until dough is workable.
  4. Turn out onto a lightly floured surface and knead for a couple of minutes.
  5. Place in a large greased bowl, turning to coat.
  6. Cover with a towel and let stand in a warm place for 90 minutes.
  7. The dough will rise slightly, but will NOT double.
  8. Turn the dough out onto a lightly floured surface and knead again.
  9. Shape into a round cake about 1/2" thick.
  10. Place on a lightly greased baking sheet.
  11. Cover with a towel and let rest for one hour.
  12. Preheat oven to 425°F.
  13. Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
  14. Cool on a rack.
Notes: How To Make Barley Bread Without Wheat?, Malted barley is used in bread. The Malted Barley Flour, also called Diastatic Malt, improves and accentuates the flavor and appearance of yeast

Easy Barley Yeast Bread

Easy Barley Yeast Bread Ingredients (with product number) 4 c. barley flour (FL086) 2 T Duration: 6:34

Quick Bread Recipe - KARASK - Traditional Estonian Barley Bread

I know how to PIDU! I went to Estonia this summer and brought back this recipe for Traditional
Duration: 3:21

Barley Bread From Scratch( Simple Baking)

Easy Barley Yeast Bread · The Healthiest Bread in the World! · No-Knead Multigrain Whole Duration: 3:13

Buttermilk Barley Bread

Buttermilk Barley Bread
This tasty barley bread recipe lends itself more to the sweeter spectrum (honey + jam), than the savory. Barley flour leaves a buttermilk taste after kneading.
Provided by: AntoniaJames
Yields: 1 item
Cuisine: American
Number of ingredients: 12
  • 295 grams (1.2 cups 285 ml) buttermilk (1% is fine)
  • 54 grams (½ cup / 120 ml) rolled barley flakes
  • 7 grams (2 teaspoons / 10 ml) instant yeast
  • 36 grams (3 tablespoons / 45 ml) olive oil
  • 42 grams (2 tablespoons / 30 ml) honey, warmed
  • ¼ teaspoon (1 gram / 1.25 ml) baking soda
  • 6 grams (1 teaspoon / 5 ml) kosher salt
  • 405 grams (3.2 cups / 755 ml) bread flour
  • 14 grams (2-3 tablespoons / 30-45 ml) unsweetened toasted wheat germ (Different suppliers\' products vary in their mass/volume. Please use a scale for best results.)
  • 60 grams (1/2 cup / 120 ml) barley flour
  • 10 grams (1 tablespoon / 15 ml) gluten
  • Olive oil for the bowl and the loaf pan
How to cook:
  1. Warm the buttermilk until hot to the touch - about 1 minute in the microwave. In the bowl of a stand mixer, soak the barley flakes for at least ten minutes in the buttermilk.
  2. Add 60 grams / 60 ml / 1/4 cup of water, and the baking soda, wheat germ, honey and olive oil; stir to blend. Add the yeast and stir again.
  3. Add the flours, gluten and salt. Stir just to combine. Run the dough hook for 3 minutes, stirring down once or twice if necessary to ensure that the flour if fully incorporated. Let rest for 20 - 25 minutes
  4. Knead using the dough hook for 12 minutes. The dough will be quite sticky. That's okay, because the dry cereal has not yet been fully absorbed.
  5. Drizzle about a teaspoon of olive oil into a clean bowl; shape the dough into a ball, put it in the bowl and flip it over a few times, making sure that the dough is entirely coated with oil. Cover with a tea towel and let rise until doubled, 60 - 90 minutes.
  6. Press the dough gently into a rectangle that’s about as long as your pan. Shape the dough into a loaf by rolling it tightly, starting with one of the long sides. Gently pinch the ends. Put the dough, seam side down, into a well-oiled loaf pan.
  7. Let rise until it domes about an inch above the rim of the pan. This should take about an hour, or a bit less. Meanwhile, heat the oven to 375 degrees Fahrenheit.
  8. Slash the top of the loaf and bake for 45 minutes, tenting with foil after 25 if the crust seems to be darkening quickly.
  9. Remove and place on a wire rack to cool. Allow the loaf to sit for at least an hour before slicing.
  10. This recipe was contributed by Food52 user, AntoniaJames.
Notes: Best Barley Bread, A delicious bread with a wonderful nutty flavour, Best Barley Bread not only tastes great, it helps Duration: 9:50

Barley Bread

Barley Bread
Make and share this Barley Bread recipe from
Provided by: Rita1652
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 15 servings
Number of ingredients: 8
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 3 cups bread flour
  • 1 cup barley flour
  • 1 1/2 teaspoons yeast
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4 cup sunflower seeds
  • Calories: 150.2 calories
  • Fat: 2.5 grams
  • Saturated Fat: 0.3 grams
  • Cholesterol: 0 milligrams
  • Sodium: 156.9 milligrams
  • Carbohydrate: 27.6 grams
  • Fiber: 2 grams
  • Sugar: 0.8 grams
  • Protein: 4.3 grams
How to cook:
  1. Place all ingredients except seeds in the bread machine according to the manufactures directions.
  2. Press dough / fruit and nut cycle. At the beep add the seeds.
  3. When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
  4. Rise for 45 minutes. Make a deep cut right across the top. Dust with flour.
  5. 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.
Notes: How To Make Traditional Barley Bread?, Bread made from barley flour, a product of the yeasting of barley.A bread that dates back thousands of years, it is made from fermented

Blue Ribbon Winning Whole Barley Sandwich Bread (With Video!)

Blue Ribbon Winning Whole Barley Sandwich Bread (With Video!)
I worked on this recipe for years- I wanted a good tasting sandwich bread with the nutrition of barley, one that would be very moist and keep well. I must have done it because so many people have told me that this is the best bread that they have ever eaten! And to top that, I won a blue ribbin and best of division award at the fair this year (2010). I admit that it is a little more work with the extra step of cooking the barley, but if you do as I do and do it in 3 steps when you have time- it fits into anyones schedule! Another bonus is that the dough makes killer hamburger buns as well as dinner rolls. My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! (For a video series on how to make this bread, go to you tube, Baking Whole Barley Bread video: Thanks!)
Provided by: That Napa Chicken R
Total time: 100 minutes
Cook time: 40 minutes
Prep time: 60 minutes
Yields: 20 servings
Number of ingredients: 14
  • 1/3 cup pearl barley
  • 4 cups water
  • 3 1/2 cups whole wheat flour
  • 2 1/2 cups bread flour
  • 1/4 cup brown sugar
  • 2 1/2 teaspoons salt
  • 1/4 cup sesame seeds
  • 1 1/2 tablespoons instant yeast (SAF Brand)
  • 3 tablespoons gluten (Bob's Red Mill)
  • 1 1/2 cups water (heat this up until very warm- about 105 degrees)
  • 2 tablespoons olive oil
  • 1 tablespoon molasses
  • 2 tablespoons apple cider vinegar
  • 1 -2 cup bread flour (add as much as needed to form a dough that sticks together and not to the sides of the bowl)
  • Calories: 201.6 calories
  • Fat: 3.1 grams
  • Saturated Fat: 0.5 grams
  • Cholesterol: 0 milligrams
  • Sodium: 295.7 milligrams
  • Carbohydrate: 38.6 grams
  • Fiber: 3.8 grams
  • Sugar: 3.4 grams
  • Protein: 6 grams
How to cook:
  1. 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.
  2. 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.
  3. To make the bread mix, measure out the dry ingredients above and set aside for bread making day.
  4. Making the Bread Dough:.
  5. 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).
  6. Mix together with a spoon to get it blended.
  7. Now put the bowl on the mixer stand with the dough hook in place.
  8. 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.
  9. Spray a large mixing bowl or plastic container with cooking spray, add the dough (give the dough one more spray and then cover.
  10. 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!
  11. To form two loafs, flour your work surface and remove the dough from the raising container.
  12. 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.
  13. 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.
  14. 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.
  15. Let the bread cool and then devour!
  16. *Note:.
  17. I have been working on this recipe to increase its available nutrition profile. The modifications are as follows:.
  18. 1. For the whole wheat flour, use sprouted, dried and ground whole wheat.
  19. 2. Make the barley ahead and soak it for 12 hours before cooking in 1 teaspoon apple cider vinegar.
  20. 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.
  21. 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.
  22. 5. Add 1/2 cup sourdough starter to the dough to increase the acidity and give more rise to the dough.
  23. Planned future modifications:.
  24. 1. Increase the amount of sourdough starter.
  25. 2. Decrease the amount of bread flour.
  26. 3. Decrease the amount of wheat gluten.
  27. Good luck and email me with suggestions!
Notes: Barley Bread Recipe, Ingredients ; 2, teaspoons, yeast, active dry ; 2, cups, water warm, (110-115 degrees F) ; 2, tablespoons, honey ; 2, cups, barley flour ; 2, cups, whole-wheat flour.
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