Egyptian Barley Bread

"Adapted from Breads of the World. Posted for ZWT6."
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
photo by CaliforniaJan photo by CaliforniaJan
Ready In:
3hrs 20mins
1 loaf


  • 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


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

Questions & Replies

  1. How were you able to knead this dough, it was so wet?
  2. How could I sub the shortening in this recipe? (I cannot eat vegetable shortening. I get sick.)


  1. 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.
  2. I want to make this bread for my class but I'm not sure how much I could make and would prefer not to redo this multiple hour endeavour
  3. I put it in the bread machine but as soon as it is mixed I remove the blade. Mine does not have a rise only cycle. I heat the oven before removing it from the bread machine, turn it out on a baking sheet and immediately put it the oven. Turned out perfectly both times.
  4. 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.



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