This simple bread with active dry yeast is soft and tasty thanks to the addition of cooked barley that gives it a delicate aftertaste similar to honey. One of my personal favourites.
Soft and flavourful yeast bread with cooked barley.
Course bakery
Cuisine lactose free, vegetarian
Keyword barley, bread with active dry yeast, homemade bread, simple bread
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 1round loaf
Calories 112kcal
Ingredients
100guncooked barley
400gall-purpose flour
3.5gactive dry yeast
1.5tspsalt
2tsphoney
300mlwarm water
Instructions
Instructions: Bread with cooked barley
For this recipe I used pearl barley made by Bettini.
Rinse your pear barley. Pour into a pan filled with slightly salted cold water and bring to a boil. Cook according to the instructions on the box. Once cooked drain and put aside and let it cool completely. This step can also be prepared the previous day.
Combine flour, salt, active dry yeast, honey, cooked barley and mix.
Begin to knead the dough gradually adding warm water. Work the dough by hand or in a stand mixer with a dough hook for about 10 minutes. The dough will be sticky but elastic.
Place it in a lightly greased bowl, cover with plastic wrap and let it rise in a warm place until it doubles the volume (me 2 hours).
Deflate the dough. Knead it briefly and create a loaf of bread. Put it on a sheet of baking paper, cover with a cotton cloth and let it rise again for 45 minutes – 1 hour.
For this recipe I used baking method in a cast iron pot with a lid. If you do not have a pot like that this bread can be baked on a preheated baking tray.
Preheat the oven to 250 °C with the cast iron pot (or baking tray) in the oven. Once the oven reaches the temperature, lower it to 200 °C. Carefully remove the pot (tray) from the oven and place the baking paper with your bread into the pot (tray), close the lid and place it in the oven. Cook 20 minutes with the lid and 20 minutes without it (40 min on baking tray).
Notes
3 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1loaf | Calories: 112kcal
Remove from the oven and allow to cool down completely before serving.
lot of love. B.
p.s. If you are looking for another easy bread recipe that is very interesting to your taste buds you should check my No salt bread with cooked rice.
Recipe notes
*This recipe was born thanks to the collaboration with Bettini – a company that produces cereals, legumes and high quality organic products.
Great bread. Have made it for the third time today.
Your English is great.
Deflate the dough is usually referred to as punch down and the cast iron pot is known as a Dutch oven.
And for the American readers the temperatures in Fahrenheit would be helpful. But everyone with half a brain could also look those up.
Thanks for posting those bread recipes. I will try some other ones soon.
Thank you so very much for your comment. It's been 19 years since I've been living in Italy and my English is gettig rusty. If you find any different mistakes like this I will love to know them. I will use punch down from now on, I wasn't sure if it is correct :D As for Dutch oven there are countries that speaks English but they don't use that term, for example Poland, so that's why I went for cast iron pot :D Thank you again for using this recipe I love it. Check my no-knead bread with raisins, walnuts and apples. It's delicious.
Hi! I have a question - I would like to add cooked barley to another bread recipe that I use regularly. My normal recipe uses 500 grams of bread flour, 1 packet of active dry yeast, 3/4 cup water, 1/4 cup sugar, 1/4 cup oil, 2 tsp. salt and 2 eggs + 2 yolks. My recipe is perfect for me the way it is, but I would like add in cooked barley - similar to what you are doing here in this recipe. Do you think I need to make any other adjustments to my recipe (less water, yeast, etc) ? Thank you!
I would make it lighter by reducing the yolks by one or even 2. Cooked barley is moist so your yeast needs to work harder. I won't add any yeast because it makes the bread go stale faster so 1 packet is enough.
Thank you for providing this recipe! Can you please indicate the amount of cooked barley required? I am looking to use up some already made barley.
Unfortunately I can't do that because some types of barley absorbs more water than other types. I would try this recipe with a cup of barley.
I would like to make this recipe in my breadmaker. Could you give me advicell on how to do this? Would the proportion of ingredients have to change?
I am sorry but unfortunately I don't own a breadmaker so I don't know the baking time :(
Would soaking the barley overnight be adequate instead of cooking it? Thanks!
Sorry for replying late. The answer is no. Soaking is not enough. You will end up with half cooked barley in your bread
View Comments
Great bread. Have made it for the third time today.
Your English is great.
Deflate the dough is usually referred to as punch down and the cast iron pot is known as a Dutch oven.
And for the American readers the temperatures in Fahrenheit would be helpful. But everyone with half a brain could also look those up.
Thanks for posting those bread recipes. I will try some other ones soon.
Thank you so very much for your comment. It's been 19 years since I've been living in Italy and my English is gettig rusty. If you find any different mistakes like this I will love to know them. I will use punch down from now on, I wasn't sure if it is correct :D As for Dutch oven there are countries that speaks English but they don't use that term, for example Poland, so that's why I went for cast iron pot :D Thank you again for using this recipe I love it. Check my no-knead bread with raisins, walnuts and apples. It's delicious.
Hi! I have a question - I would like to add cooked barley to another bread recipe that I use regularly. My normal recipe uses 500 grams of bread flour, 1 packet of active dry yeast, 3/4 cup water, 1/4 cup sugar, 1/4 cup oil, 2 tsp. salt and 2 eggs + 2 yolks. My recipe is perfect for me the way it is, but I would like add in cooked barley - similar to what you are doing here in this recipe. Do you think I need to make any other adjustments to my recipe (less water, yeast, etc) ? Thank you!
I would make it lighter by reducing the yolks by one or even 2. Cooked barley is moist so your yeast needs to work harder. I won't add any yeast because it makes the bread go stale faster so 1 packet is enough.
Thank you for providing this recipe! Can you please indicate the amount of cooked barley required? I am looking to use up some already made barley.
Unfortunately I can't do that because some types of barley absorbs more water than other types. I would try this recipe with a cup of barley.
I am sorry but unfortunately I don't own a breadmaker so I don't know the baking time :(
Would soaking the barley overnight be adequate instead of cooking it? Thanks!
Sorry for replying late. The answer is no. Soaking is not enough. You will end up with half cooked barley in your bread