Barley Bread

READY IN: 3hrs 25mins
Recipe by ladypit

It was cold and icy today; the kind of day to stay inside. My 4 year old and I decided we wanted to bake, but I was out of white or whole wheat pastry flours. So I went on a search of things we could make with my assorted different flours. This is adapted from a recipe I found online. It does not rise much and is a bit crumbly but is a nice dense bread to smear with a bit of butter or dunk into soup.

Top Review by Rita~

Sorry! But I wasn`t pleased with the results of this. I found it very dense and crumbly. And smearing it with butter would defeat the purpose of a healthy diet. Though it is a good wheat-free and dairy-free bread. After making this I did some research and found there is not enough gluten so you do need to add bread flour in the ratio of 3 to 1. I was going to give it 2 stars but went for three stars because of it being wheat-free and dairy-free.

Ingredients Nutrition


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

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