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    You are in: Home / Recipes / Egyptian Barley Bread Recipe
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    Egyptian Barley Bread

    Egyptian Barley Bread. Photo by AcadiaTwo

    1/2 Photos of Egyptian Barley Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    3 hrs

    20 mins

    Chocolatl's Note:

    Adapted from Breads of the World. Posted for ZWT6.

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    Units: US | Metric

    • 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


    1. 1
      Combine yeast, water, and honey, and let proof 5 minutes.
    2. 2
      Add salt, eggs and shortening.
    3. 3
      Stir in flour and blend until dough is workable.
    4. 4
      Turn out onto a lightly floured surface and knead for a couple of minutes.
    5. 5
      Place in a large greased bowl, turning to coat.
    6. 6
      Cover with a towel and let stand in a warm place for 90 minutes.
    7. 7
      The dough will rise slightly, but will NOT double.
    8. 8
      Turn the dough out onto a lightly floured surface and knead again.
    9. 9
      Shape into a round cake about 1/2" thick.
    10. 10
      Place on a lightly greased baking sheet.
    11. 11
      Cover with a towel and let rest for one hour.
    12. 12
      Preheat oven to 425°F.
    13. 13
      Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
    14. 14
      Cool on a rack.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on April 05, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2012


      This bread was good tasting, but it was like cornbread. Of course, I might have made a mistake somewhere. Its good with honey butter slather on it. I also made my dough in my bread machine. I baked it in a round 10 inch cake pan with olive oil in the pan. I also thought I'd be clever and poke it giving the top a texture. This gave it the appearance of a giant peanut butter cookie. Next time I make it, I'll refrain from doing that and skip using the ABM too. Made for Spring PAC 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Egyptian Barley Bread

    Serving Size: 1 (544 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1475.9
    Calories from Fat 322
    Total Fat 35.7 g
    Saturated Fat 9.0 g
    Cholesterol 186.0 mg
    Sodium 1255.4 mg
    Total Carbohydrate 259.2 g
    Dietary Fiber 32.4 g
    Sugars 37.0 g
    Protein 41.1 g

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