Does anybody know a recipe for barley bread?

Question

It includes barley meal and it tastes divine with lurpak butter spread on top. That is all i know. my gran used to make it.

Answer 1

Barley bread

4 1/2 ts Dry yeast
2 c Warm water
2 tb Honey
2 c Barley flour
2 c Wholewheat flour
2 c Unbleached white flour
2 tb Olive oil
2 ts Salt

Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled.
Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double.
Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes.
Bake at 350F for 50 minutes.

Answer 2

Here is one,
"Estonian Barley Skillet Bread:

This flatbread, is a traditional Estonian staple. Normally it is eaten straight from the oven, slathered with butter, honey, or---more traditionally--lingonberry preserves. It tastes even better the next day.

4 tablespoons unsalted butter, melted
1 1/2 cups barley flour
1/2 cup unbleached all-purpose flour
1/3 cup whole-wheat flour
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon caraway seeds (optional)
1 large egg, beaten
1 cup buttermilk
2 tablespoons vegetable oil

Preheat the oven to 375 degrees F. Brush an 8 or 9 inch cast-iron skillet with 2 tablespoons of the butter.

Sift the dry ingredients and caraway seeds (if using) together in a large bowl.

Whisk together the egg, buttermilk, and vegetable oil. Add the dry ingredients and mix until blended. Do not overmix. You will have something between batter and dough.

Spoon the mixture into the skillet and smooth top with a rubber spatula. Drizzle the remaining butter over the top.

Bake until golden brown and a cake tester comes out clean, 50 minutes. Serve slightly warm.

Serves 6."
good luck.

Answer 3

Ingredients

2 teaspoons yeast, active dry
2 cups water warm, (110-115 degrees F)
2 tablespoons honey
2 cups barley flour
2 cups whole wheat flour
2 cups flour unbleached
2 tablespoons olive oil
2 teaspoons salt

Directions
Dissolve yeast in warm water & place in large mixing bowl. Stir in
honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled.

Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double.

Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes.
Bake at 350F for 50 minutes.

Answer 4

Whole Wheat-Barley Bread - Large Recipe

Makes two large loaves (pan or sheet rounds)
(Divide dough in portions suitable for you)

350F approx 45 min

Use Large Mixing Bowl:

2 C. warm water + 1 T. plus 1 tsp. yeast allow to stand 5 min.

Add:

4 T honey
3 tsp.salt
4 T soft butter or veg. oil
Add flours gradually and knead until a smooth dough has formed into an elastic ball.
2 C. whole wheat flour
2 C. barley flour
2 C. white bread flour
3 T gluten
2 T sesame seeds (optional)
Try to give this 8 - 10 min. kneading.
Grease a large bowl (or rising vessel), cover with soft towel or plastic wrap, and allow to rise til double volume.

Punch down on floured surface, divide into two large sections for round or pan loaves, or three sections, or whatever you want.

Place desired size into greased pan or on greased sheet pan. Slash twice or three times on top, cover and let rise until double volume again - at least 1 hr.

Bake 45 min for large loaves - 25-30 min small For rolls, use your judgement.

(Use half-recipe for machine)

Answer 5

I know a great one....