Barley Breakfast Bread

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves

Recipe photo

Moist, fairly dense, and sweetened with honey, this wholegrain loaf is wonderful for sandwiches.

Barley Breakfast Bread

star rating (5) rate this recipe
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves
Published: 01/01/2010

Ingredients

Directions

1) Combine all of the ingredients, then mix and knead ? using your hands, a stand mixer, or a bread machine ? to make a soft, slightly sticky dough. It'll seem dry at first, but as you knead the dough will soften up and become sticky. Adjust its consistency by adding more water or flour only after kneading for several minutes.

2) Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. It'll become somewhat puffy, but probably won't double in bulk.

3) Divide the dough in half. Shape each half into a log, and place in two lightly greased 8 " x 4 " loaf pan.

4) Cover the pans with lightly greased plastic wrap, and allow the bread to rise till it's crowned about " over the rim of the pan, about 1 to 1 1/2 hours.

5) Bake the bread in a preheated 350F oven for 30 to 35 minutes, or until its interior registers 190F on an instant-read thermometer.

6) Remove the bread from the oven, turn it out of the pan, and allow it to cool on a rack.

Yield: 2 loaves.

Reviews

1
  • star rating 10/23/2009
  • from
  • This recipe sounded good, but was not for my families taste. I thought it may be a great toasting bread, but it didn't turn out to be anything special. It was a little dry for sandwiches. It was OK to just eat plain. I also had an issue with regard to how to cook the barley (no insturctions on the package). If you do make it - the instructions are 2 parts water to 1 part flakes and cook as you would oatmeal for approx. 20 min.
  • star rating 10/23/2009
  • Dorina from Ohio
  • Because I did not have all the ingredients, I made a few improvisations! I placed a scant cup of barley flakes in a glass container, poured whole milk over them until just covered and refrigerated them overnight. Voilà – instant “cooked” barley by morning ready to add to the mixer. I did not have the Hi-maize Natural Fiber so substituted with Millet Flour (because I happened to have some - any flour would do) and added a heaping tablespoon of finely ground flax seed to include extra fiber. I was a cup short on the KA White Whole Wheat Flour so subbed that with the KA Bread Flour. Perhaps because I used the KA Bread Flour my dough had more elasticity, was a joy to knead, rose beautifully, and towered in my bread pans when baked. One note I will make – never add all the flour that a recipe calls for – depending on the moisture content of your wet ingredients and the current humidity, you may or may not need all the flour. Be patient. Allow your dough at least 5 minutes of rest time once you’ve added about ¾ of the flour called for, and this will give the flour time to absorb moisture. Now as you continue to mix, you will now be in a better position to gauge how much more flour needs to be added – little by little – until you achieve the desired consistency. Finally, spend a few extra minutes kneading your dough by hand (on your counter) into a lovely smooth ball after the machine kneading. It helps further develop/strengthen the gluten. Gorgeous, tender, superb for toast! Whoever developed this recipe is a winner - thanks KA!
  • star rating 10/20/2009
  • Maggie from Salt Lake City, UT
  • I enjoyed this recipe quite a bit. It made a nice whole-grain loaf that is a bit different from a standard whole wheat bread. If you like breads with oats, you will probably like this. I changed it a bit to try to help the yeast out, since it called for very little yeast for 2 loaves. I made a sponge of the yogurt, water, 1c www flour, 2Tbs gluten, and 3 tsp yeast. Mixed and let rest ~2hr to give the yeast a head start. Then mixed in everything else. I cut back on the www flour by 1/2 c. I cooked and cooled the pearled barley on the stove top before adding it. The barley was moist, but not wet, when I added it. I let the dough rise ~3h (until doubled) on the first rise since that was convenient for errands and then 2h in the pans. It baked in 35min in my oven. It wasn't a high riser, just as the recipe warns, but mine wasn't a brick, either. Good texture and a fine rise. This bread makes great toast and is a real treat with a little honey spread on it!
  • star rating 10/04/2009
  • DeeDee from Southern California
  • I was very disappointed in how this recipe turned out. The first time, I was confused by the directions to add cooked barley - how to cook this would be extremely helpful as part of the recipe, as the barley flakes I purchased from the website came with no instructions on cooking. The second time, after some staff coaching, I made the bread following the recipe exactly. The amount of dough was almost too much for my bread machine to handle on the dough cycle, and the bread did not rise properly (i think in part due to uneven kneading). I baked the loaves anyway, and they were flat and unappetizing. I also felt that the time involved to pre-cook the barley, coupled with ingredients such as yogurt which I do not usually buy, took this recipe out of the "I think I'll make bread today" category and made it more work than I would want to put into it.
    Sorry to hear this recipe wasn't a favorite. We're always happy to help troubleshoot here on the hotline. MJR @ KAF
  • 08/26/2009
  • Maggie from Salt Lake City, UT
  • I was interested in this recipe from your printed catalogue. The catalogue version mentions using barley "flakes". This one just says cooked barley. Is there any changes you recommend for one versus the other? I have barley and all the other ingredients and would love to make this bread.
    Thanks for your question. If you are using cooked barley, it will be similar to cooked oatmeal, so keep an eye on the liquid in the recipe so that you don't add too much. If you are using the flakes this should not be an issue. MJR @ KAF
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