Barley And Whole Wheat Bread

Natural.Foodie's picture

Sep. 13, 2011


Barley 1/2 Cup (8 tbs)
Water 2 Cup (32 tbs)
Skim milk 1 2/3 Cup (26.67 tbs)
Active dry yeast 1 Tablespoon
Lukewarm water 1/4 Cup (4 tbs)
Unsulfured molasses 1/4 Cup (4 tbs)
Sunflower oil 2 Tablespoon
Whole wheat flour 7 Cup (112 tbs)



1. Preheat the oven to 375°F


2. In a medium saucepan, add barley to water and allow to boil; turn the heat down and simeer till barley is tender; drain and set aside

3. Scald the milk, allow to cool at room temperature; add it to a solution of yeast in lukewarm water along with oil and molasses and stir well to blend

4. Add two cups of flour and beat will the liquid ingredients; add two more cups, hal cup at a time an beat till the batter is elastic and smooth

5. Knead barley adn just noeugh of the remaining flour to make a smooth pliable dough; make sure it isn't stiff

6. Dust a work surface with flour and knead the dough till it turns elastic; place in a lightly greased bowl and keep in a warm place for an hour till it doubles inbulk

7. Divide the dough into two greased 8.5"X4.5" bread pans, cover with a damp towel and allow to rise until doubled again, say another hour

8. Bake for forty five minutes in the oven; the bread will keep rising and expanding even in the oven; remove from the pans and allow to cool on a rack


9. Slice and serve

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 404Calories from Fat 43

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 29 mg1.21%

Total Carbohydrates 81 g27%

Dietary Fiber 12 g48%

Sugars 7 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet