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Barley Bread

A 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.


Step 1

Lightly oil a cookie sheet with nonstick spray and set aside.

Step 2

Place 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 3

Put 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 4

Place 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 5

Preheat 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).
Barley Bread

Prep Time: 75 minutes

Cook Time: 60 minutes

Total Time: 135 minutes

Servings: 20



Products Used in this Recipe

Gluten Free
Active Dry Yeast

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Brown Sugar

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Flours & Meals
Barley Flour

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Baking Aids
Sea Salt

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Gluten Free
Garbanzo Bean Flour

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Ratings & Comments (3)

5 Stars  33%  1
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 67%  2


3 Reviews

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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.
Jackie December 7, 2014
I read this review and then checked online for other barley bread recipes. I found one very similar that added one egg in addition to the basic ingredients found here, and 2 cups of barley flour, no garbanzo flour. It only used 1/2 cup of water. That recipe noted that
Chas February 21, 2015
A terrible recipe. The finished loaves fall apart, into crumbs. Needs some kind of binder, like the eggs mentioned by another commenter.

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