Barley Bread

Author: SallyK / Date: 2018-06-15 @ 08:48 pm / Print Me! /

Barley Bread

This bread has a soft, spongy texture that makes wonderful sandwich bread!

Makes one large loaf bread.


  • 1 c plain yogurt
  • 1 c water
  • 1/2 c rolled barley flakes
  • 3 Tbsp date syrup
  • 2 Tbsp olive oil
  • 2 1/4 c whole wheat flour
  • 1/3 c raw wheat germ
  • 2 Tbsp vital wheat gluten
  • 2 tsp instant dry yeast
  • 1 tsp sea salt


  1. In a saucepan over medium heat, bring the yogurt, water, date syrup and olive oil to a boil. Lower heat and simmer one minute. Remove from heat and cool 30 minutes.
  2. In the large bowl of a stand mixture with a dough hook, whisk together the flour, wheat germ, gluten, yeast, and salt until very well blended.
  3. Gradually add wet ingredients to stand mixer, mixing on low and scraping sides and bottom of bowl until a soft dough forms.
  4. Turn mixer to medium low and beat the dough for about 10 minutes. (Dough will be soft and will not climb the dough hook.)
  5. Scrape dough into a large, oiled bowl. Oil top and cover with a clean towel. Allow to rise in a warm, dark place for one hour.
  6. Deflate and turn dough onto a lightly floured work surface. Fold over two or three times.
  7. Press dough into a rectangle, then roll tightly into a loaf shape. Place in a buttered 9-inch loaf pan, cover, and allow to rise 45 minutes, or until it is an inch over the top of the pan.
  8. Place loaf slightly below center in a cold oven. Turn the oven on to 375 degrees F, and bake 45 minutes. (Bread will be dark brown and soft.)
  9. Turn loaf out on a wire rack to cool completely before slicing.