Egyptian Barley Bread

READY IN: 3hrs 20mins
Recipe by Chocolatl

Adapted from Breads of the World. Posted for ZWT6.

Top Review by CaliforniaJan

This bakes up into a loaf that is a lot like cornbread. I started the dough in my bread machine, combining the water, honey, egg and shortening first and then topping that with the barley flour, salt and finally the yeast. I took out the completed dough, shaped it and let it rest and rise in a warm place for an hour. I baked it about 15 minutes in my convection oven. As you can see, it didn't rise much, but it was light and tasty. Made for Every Day is a Holiday Tag.

Ingredients Nutrition

  • 2 14 teaspoons yeast
  • 12 cup lukewarm water
  • 2 tablespoons honey
  • 12 teaspoon salt
  • 1 egg, lightly beaten
  • 2 tablespoons shortening
  • 2 cups barley flour

Directions

  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.

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