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Barley Flake Bread

Diabetic.Foodie's picture
  Boiling water 3⁄4 Cup (12 tbs)
  Barley flakes 1⁄2 Cup (8 tbs) (Stone Buhr Brand, More For Sprinkling Pan)
  Shortening 3 Teaspoon
  Light molasses 1⁄4 Cup (4 tbs)
  Salt/More for sprinkling pan 2 Teaspoon
  Dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  All purpose flour 2 3⁄4 Cup (44 tbs), sifted (Stone Buhr Brand)

Stir together boiling water, barley flakes, shortening, molasses and salt.
Cool to lukewarm.
Sprinkle yeast on the warm water and stir to dissolve.
Add yeast, egg and 1 1/4 c. (310 mL) of the flour to the barley mixture.
Beat with an electric mixer at medium speed for 2 minutes.
With a spoon, beat and stir in remaining flour until batter is smooth.
Grease a 9 x 5 in. (33 x 13 cm) loaf pan and sprinkle lightly with barley flakes and salt.
Spread batter in pan.
With a floured hand, gently smooth top and shape the loaf.
Cover and let rise until batter just reaches the top of the pan about 1 1/2 hours.
Bake at 375°F (190°C) for 25 to 35 minutes or until done.
Remove from pan and cool on rack before slicing.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2157 Calories from Fat 209

% Daily Value*

Total Fat 26 g40.7%

Saturated Fat 5.9 g29.4%

Trans Fat 2 g

Cholesterol 211.5 mg70.5%

Sodium 4027.3 mg167.8%

Total Carbohydrates 427 g142.2%

Dietary Fiber 27.1 g108.5%

Sugars 48.1 g

Protein 61 g121.8%

Vitamin A 7.1% Vitamin C 0.04%

Calcium 53.2% Iron 213.5%

*Based on a 2000 Calorie diet


Barley Flake Bread Recipe