How to Make Bread Using Barley Flour

Barley flour is higher in fiber than whole wheat flour. It also has fewer calories than whole wheat. You can use it to replace about ¼ of the flour in bread recipes. Barley flour contains a small amount of gluten, so substituting it for some of the high-gluten wheat flour doesn't affect the quality of the finished bread. This recipe is made using a stand mixer.

Things You'll Need

• 1 ½ cups water, preferably filtered water
• 2 tsp. active dry yeast
• 2 tbsp. light brown sugar
• 1 tbsp. olive oil
• 3 cups whole wheat bread flour
• 1 cup barley flour
• 2 tsp. sea salt
• ¼ cup raw or toasted sunflower seeds (toasted tastes better)
• Candy thermometer
• Electric stand mixer
• Lean mixing bowl
• About 1 tsp. of oil for the mixing bowl
• 9 x 5 inch bread pan
• Shortening or butter to grease bread pan
• Wire cooling rack

Instructions

1. Heat the water to 105 degrees. Use the candy thermometer to check the water temperature. If the water is too hot--above about 115 degrees--it will kill the yeast. Put the water into a 2 cup glass measuring cup. Add the yeast and mix well to dissolve. Add 1 tbsp. of the brown sugar. Set aside for about 10 minutes to give the yeast a chance to activate.

2. Meanwhile, measure the barley flour and 3 cups of the whole wheat flour into the mixer bowl. Add the remaining tablespoon of brown sugar and the sea salt.

3. When the yeast has foam on the top, it is ready. Add the 1 tbsp. of olive oil.

4. Turn the mixer on the lowest speed for about 10 seconds to mix the flours together, then turn it to the second to the lowest speed.

5. Slowly add the yeast-sugar-oil mixture. Drizzle the liquid slowly down the side of the bowl, taking as long as a full minute to completely add it to the flour.

6. Once all of the liquid has been added, let the mixer work the dough for about 15 to 20 seconds.

7. Add the remaining cup of whole wheat flour a little at a time, allowing it to mix in before adding more. The dough should begin to pull away and clean the sides of the bowl.

8. Add the sunflower seeds and let the dough knead in the bowl for about 2 minutes.

9. Add a teaspoon of oil to the clean mixing bowl and use your hand to spread the oil all around the inside of the bowl.

10. Remove the dough from the electric mixer bowl using the hand you spread the oil around with. Place the dough into the oiled bowl and then flip it, so the oiled underside is now on top. Cover the bowl with plastic wrap or a clean dish towel.

11. Let the dough rise for 1 to 1½ hours.

12. Punch down dough, remove from bowl and place on floured cutting board.

13. Grease loaf pan with butter or shortening.

14. Form dough into a loaf. Press out into a rectangle approximately as long as the bread pan. Overlap 1/3 of one long edge into the center and then overlap the other edge. Pinch the seam together and place seam side down into the bread pan. Cover with plastic wrap or a clean dish towel.

15. Allow the loaf to rise until it is doubled in size, approximately one hour.

16. Preheat oven to 425 degrees F. for about 15 minutes.

17. Bake bread for 15 minutes and then reduce the oven temperature to 400 degrees and bake for an additional 20 minutes.

18. The bread is done when it sounds hollow when tapped with your fingernail. Let it cool slightly then turn out of the pan onto a wire rack to finish cooling.

References

• Read more about making bread with barley flour.