A delicious bread with a wonderful nutty flavour, Best Barley Bread not only tastes great, it helps lower your cholesterol. This step-by-step video will have you "kneading" more in no time!
I have been searching how to make old style barley bread - pure barley bread without other flours but haven't been able to find it anywhere except a flatbread recipe. There are very very few videos on how to make barley bread.
I made this recipe following the method you show here, and it was delicious. The only addition I made to the recipe was adding four tablespoons of vital wheat gluten to help the dough rise. This is a great bread for Diabetics. Thanks for sharing!
Im ready to try your barley bread recipe, however, i have some questions. I dont have barley flour. Can i grind my pearled barley to a coarse flour and use that? Also, would cake or bread flour be better to use as all purpose flour? To make 1 loaf should i just divide the recipe into 3?
Linda darling, tips from Scandinavia: Before you knead the dough let it in the bowl covered with a shower cap for about 15 min. then put it on the bench and knead it and so on as you did to the end.
Can we substitute the all purpose with almond flour ? Everything safe for diabetic only honey will subs with maple syrup and of course No for all purpose
Hi Linda, Please Can You tell me, is it possible to make 100% barley bread ? I want to get away from wheat altogether . I started watching Your video but stopped at the Ingredients , If 2/3rds is Wheat How can it be called Barley bread ?
Hi Linda, Please excuse my ignorance But the title of the video says BARLEY bread, Yet your ingredients are 75% wheat? Can a 100% Barley loaf be made? I'm trying desperately (As are others) to get away from the white flour
You are correct. Unfortunately, grains like barley, rye and whole wheat breads do not rise much. They produce a very dense bread when 100% of rye, barley or wheat is used. Most people do not like that. So, you either live with how dense it is or you add crazy amounts of yeast or vital wheat gluten to make a rise. As far as the whole wheat goes, the bran has the affect of acting like little razor blades and keeps cutting the gluten (protein) strands. The other flours don't have the requisite protein levels even if their respective bran particles were cutting up the gluten strands. Ultimately, what you are left with with regard to a "Whole Wheat" bread where 75% of the flour is NOT whole wheat is a difference in taste and texture--which seems to satisfy most people. The labeling (videos or otherwise) is misleading, but, that's how it's been done since forever. I've made 100% whole wheat bread and have enjoyed it.
Gerry Doyon good explanation but your last statement is puzzling. 100% wholewheat loaves are quite common. As you can buy strong wholewheat flour then that shouldn’t be an issue as it does have gluten in it; unlike the barley as like you say doesn’t.
@@gpdoyon Thank you. I was watching this because I was curious about what barley can be used for. Basically, it's a not a good flour for bread because the bread will turn out to be a rock.
for those asking about the white flour you could use wholemeal wheat but that would be a bit denser and the crappy wheat taste covers over the flavour of the barley so white is best (and there isn't anything particularly wrong with white flour per se; in fact wholemeal sucks and white is where it is at with wheat IMO) since for me the whole point is the flavour of barley which is miles nicer than wheat. The problem is barley contains proteins similar to gluten but it is hard to rise well alone. Barley *might* be *arguably* healthier than wheat (better ratio of soluble fibre and I believe more lysine than wheat even if it is generally less protein) I actually use 33% barley to 66% (no sugar, lemon or filthy veg oil) which still works out fine. Barley alone would not suit most palettes although with skill you can do 100% sourdough barley which is more risen although I really liked a sourdough bread approx 50% barley 50% 'white' rye which is sifted but not really like white flour normal since the endosperm/germ don't separate out like wheat
Do you have a recipe which does not include wheat all purpose flour, for diabetics who need to keep their glycemic index down? Please post multiple versions of bread recipes? Including 'sugar' cookies (using sugar substitute for diabetics), bagels for soup, loaves
Hi! Barley does interact with the yeast so it does rise, however barley flour has less gluten in it compared to wheat flours. Gluten provides the strength to the bread so when it rises from the yeast it can hold its shape. But with lower gluten flours, like barley, you get less rise, so wheat flour is added to this recipe to give it more rise. Thanks!
+Havana Salem Hi, look into adding Gluten powder and leaving out the all purpose flour because according to what she said, barley flour does not have enough gluten and so she add other flours to make it up, and you need gluten to make that nice rised bread, but with the quantity of it you have to experiment with which I'm thinking of doing myself.
