Wheat And Barley Bread Recipes

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EASY WHOLE WHEAT MALTED BARLEY BREAD

My brother brews beer, and often has leftover grains that he boiled. I came up with this recipe on my own through trial and error and have come up with what I consider a delicious, successful formula. Feel free to alter as you like!

Provided by Samuel Monteon

Categories     Breads

Time 6h25m

Yield 2 small loaves, 16 serving(s)

Number Of Ingredients 8



Easy Whole Wheat Malted Barley Bread image

Steps:

  • 1) Take 100 grams of warm water, your sugar and yeast, and mix together. Set aside for 15 minutes in a lukewarm place. If the room temperature is cold, a heating pad may come in handy in your bread making. This is called "Proofing" the yeast. It will be ready once it starts to froth.
  • 2) Divide your flour, milk , oil, salt and malted barley into two bowls in equal measurements. Add remaining 100g warm water in 1 bowl, and the 100g proof mixture into the other bowl. Knead each evenly.
  • 3) After kneading both dough balls evenly, remove from bowls, clean those bowls and then line them with oil, and replace the balls into the two bowls. Let rest and rise for 4 hours. Again, if it's cold where you live, you may want to use a heating pad.
  • 4) Knead both dough balls separately and replace in the bowls. Allow to rise for an additional hour.
  • 5) Combine the dough together, kneading for about 5 minutes. Allow to rise for an additional hour. If you'd like a sourdough bread, allow it to rise longer. You can get an idea what the bread will be like by periodically (every few hours) tasting a small pinch of the bread.
  • 6) When you're ready to bake, divide the dough into 2 long loaves, and bake in a preheated oven for 25-35 minutes or until hard on the outside. Do not overcook. A baking stone comes in handy.
  • 7) Allow to cool. Enjoy your bread however you like. I slice it up and eat it as toast throughout the week. If however you don't plan on eating it immediately, be sure to store it in an airtight container otherwise it will get stale after 2-3 days.

Nutrition Facts : Calories 170, Fat 3.8, SaturatedFat 2.5, Cholesterol 0.6, Sodium 247.5, Carbohydrate 30.6, Fiber 5.3, Sugar 0.8, Protein 5.9

500 g king arthur whole wheat flour
100 g whole milk
200 g warm water
40 g coconut oil
10 g salt
160 g malted barley
1 tablespoon yeast
1 teaspoon sugar

BARLEY BREAD

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 8 to 10 slices

Number Of Ingredients 7



Barley Bread image

Steps:

  • Preheat a gas grill on low heat for at least 10 minutes.
  • Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
  • In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
  • Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
  • *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.

10 ounces barley flour, approximately 3 cups
1 teaspoon kosher salt
1 ounce baking powder, approximately 2 1/2 tablespoons
2 tablespoons honey
1/4 cup canola oil, plus extra for pan
2 eggs
1 cup whole milk

BARLEY BREAD

Make and share this Barley Bread recipe from Food.com.

Provided by Rita1652

Categories     Yeast Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 8



Barley Bread image

Steps:

  • Place all ingredients except seeds in the bread machine according to the manufactures directions.
  • Press dough / fruit and nut cycle. At the beep add the seeds.
  • When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
  • Rise for 45 minutes. Make a deep cut right across the top. Dust with flour.
  • rest for 10 more minutes while oven preheats to 425 degrees. Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.

1 1/2 cups water
1 tablespoon olive oil
3 cups bread flour
1 cup barley flour
1 1/2 teaspoons yeast
2 teaspoons brown sugar
1 teaspoon salt
1/4 cup sunflower seeds

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