3,2,1 Barley Bread

Home > Yeast Bread Recipes > 321 Barley Bread

by Rod
(Dallas, TX)

Using the sequential method of the 3,2,1 Oat Bran Bread, this Barley Bread recipe produces a moist, mild-flavored bread with a chewy interior and contrasting crust. The old-fashioned rolled oats contribute to the flavor and texture, yet allow the subtle flavor of the barley flour to be tasted.

You might enjoy this Barley Bread with some Garlic & Chives Mayo (pictured in photo). Recipe follows.

 

321 Barley Bread

Ingredients: (more listed in Proof, Soak)
2 cups bread flour
1 1/2 cups barley flour
3/4 tsp salt
1/2 cup bread flour for kneading
and to coat pan

Proof: (15 min.)
1 cup warm water
2 1/2 tsp active dry yeast
3 tbsp honey
1/4 cup bread flour
2 tbsp extra virgin olive oil

Soak: (5 min.)
3/4 cup very warm water
3/4 cup old-fashioned oats

Directions:

Combine 2 cups bread flour, 1 1/2 cups barley flour and salt in a large bowl. Mix well and set aside.

In a medium bowl, create a Proof by combining warm water, yeast, honey and 1/4 cup bread flour. Stir well, cover and allow to set 15 min. in a warm place.

When the Proof has set 15 min., combine oats and very warm water in a small bowl. Stir briefly, then cover and allow to moisten 5 min.

Add olive oil to Proof, stir to combine, then pour into flour mixture. Mix thoroughly (mixture will be crumbly like biscuit dough).

When oats are ready, add to flour mixture. Knead the moist dough with a large wooden spoon for 5 min., then cover and allow to rise 35 min.

Lightly oil a large bread pan, then sprinkle it with flour. Tap pan to remove excess flour, then set pan aside for use during the final rise.

After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.

Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place.

15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake 45-50 min. Serve while warm, then slice and refrigerate any remaining bread in a covered container or plastic storage bag.

Garlic & Chives Mayo

Ingredients:

1 16-0z jar Grapeseed Oil Vegenaise
1/3 heaping cup dried chives
1 1/4 teaspoons garlic granules

Preparation:

In a pre-chilled, medium bowl blend Grapeseed Oil Vegenaise, dried chives and garlic granules. If desired, clean jar and refill with blended mayo.

Refrigerate overnight before serving.

Comments for 3,2,1 Barley Bread

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Dec 17, 2012
using Einkorn flour
by: Cathy (breadexperience)
Hi Rod, Einkorn flour can be used pretty much the same way you would use whole wheat flour. I’ve made several breads using this flour, but not one with Barley – yet. That would be an interesting experiment. Jovial also carries the flour (80% extraction), but they may be out of it at the moment.

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Dec 17, 2012
Einkorn?
by: Anonymous
Einkorn flour seems unavailable in this area, so I ordered the berries online (Jovial). But I’ll boil these first to try as a side dish or for soup, since the berries are softer than common wheat.Also, I may sprout them first (for a side dish, for soup, etc.) or add them to a bread recipe (the Praisin Bread dough with barley four added seems promising).

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Dec 17, 2012
Einkorn?
by: Anonymous
I had never heard of this grain, but it looks very interesting (and nourishing): http://www.tropicaltraditions.com/einkorn-ancient-grains.htm. I’ll try to locate this flour in the Dallas area, then try a few loaves with einkorn and barley flour.

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Dec 16, 2012
Barley and Einkorn ?
by: Genet
Have you ever made a bread of only barley and einkorn? I am interested in doing this, since both are mentioned in the Bible.

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