Barley BreadContributed by: Phyllis PottsA wonderful dairy-free bread using barley and bean flours. This is a wheat-free recipe but does contain gluten. Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Vegan.
DirectionsStep 1Lightly oil a cookie sheet with nonstick spray and set aside.Step 2Place yeast in a small bowl with 1/2 teaspoon brown sugar and 1/2 cup warm water. Put in a warm place to proof.Step 3Put remaining 1/2 cup warm water into a large mixing bowl, add 1 cup of barley flour and mix vigorously. Add remaining 1-1/2 teaspoon of brown sugar, oil and salt and mix well. Add softened yeast mixture and beat briskly, then add bean flour and enough remaining barley flour to make dough that can be kneaded.Step 4Place on a barley-floured work surface and knead until smooth and elastic. Shape into two round loaves and place on prepared cookie sheet; slash top of loaves diagonally across tops. Let rise until doubled in bulk. Oil tops lightly, if desired, for more crispness.Step 5Preheat oven to 350°F and bake for 1 hour using middle rack of oven. Remove from cookie sheet onto wire rack and cool.Makes 2 rounds (20 slices). |
 Prep Time: 75 minutes Cook Time: 60 minutes Total Time: 135 minutes Servings: 20 Rating
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Ratings & Comments (1)
1 Review 
Julie June 22, 2012
We followed the directions exactly, but the loaves did not rise at all. The yeast/water/sugar mixture proofed up well. The taste does not indicate too much salt was called for. Our only guess would say that there isn't enough gluten in barley flour to allow for appropriate rising.
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Nutritional Information
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