BARLEY BREAD

Barley flour bread is a nutritious, hearty and slightly rustic type of bread that stands out for its slightly nutty flavour and darker colour. Thanks to barley flour, this bread has a higher fibre content, raises blood sugar levels more slowly and is easily digestible.

It is ideal for those looking for an alternative to regular wheat bread – it has a denser crumb, a softer crust and is great with savory spreads, soups or just with butter and a pinch of salt. It can be baked in a mold or as a free-form loaf.

You can also enrich barley flour bread with seeds, herbs or onions, which will give it an even more interesting taste. Thanks to its natural satiety, it is also suitable as a basis for breakfast, snacks or light dinners. It is an honest homemade bread with simple ingredients and a hearty character.

Recipe Allergies

INSTRUCTIONS

1.Prepare the dough: In a bowl, mix the barley flour, wheat flour, salt, sugar (or honey) and yeast. Add the oil and gradually add lukewarm water. Mix and knead until you have a soft, slightly sticky dough.
2.Proving: Cover the dough with a towel and let it rise in a warm place for about 1 hour, until it doubles in size.
3.Shaping: Form the dough into a loaf or place it in a bread pan (greased or lined with baking paper). You can sprinkle with seeds or cumin.
4.Second rising: Let rise for another 15–20 minutes directly in the mold/on the baking sheet.
5.Baking: Preheat the oven to 220°C. Bake for 10 minutes, then reduce the temperature to 180°C and bake for another 30-35 minutes. The bread is done when it sounds hollow when tapped on the bottom.

INGREDIENTS

300 g barley flour
150 g plain wheat flour (can be replaced with spelt or just use barley, but the bread will be more crumbly)
1 sachet of dried yeast (7 g) or 20 g of fresh yeast
1 and 1/2 teaspoons salt
2 tablespoons oil (e.g. rapeseed, sunflower)
300 ml lukewarm water (add more if needed)
Seeds for sprinkling (sunflower, pumpkin, sesame, cumin – optional)