Barley Bread

Barley flour is NOT GLUTEN FREE.  It may be less than in wheat flour but its there. That said, this is a serviceable everyday bread. Its quick to put together and would go well with soup or as an accompaniment to any dish where corn bread would be welcome. 

This is decent. It stuck to my pan so next time I would forget the dutch oven and preheat a cast iron skillet and then put a hefty dose of butter before putting in the batter. I found it goes well with apple, walnuts, fig butter, and black raspberry jam.  

I made this today.  I was worried about the honey.  Honey just spikes like mad.  I’m used to 2 % but bought whole milk specific for receipe.  No problems.  Did not taste salty.  I used a bread knife clean cut.  Fortunate that my nutri bullet tall cup one has the straight blade for milling so just used pearl barley.  Fluffy airy flour.  Had as a sandwich with turkey slices.  Yummy.  I took my count and it stayed the same.  After an hour I am still full.  Excited to use as oatmeal like your cauliflower oatmeal  pinterest it and drizzle the peanut butter.  For oatmeal just follow package direction.  And no oatmeal steel cut rolled all of them just spike.  Also love my barley soup with mushrooms.  Beats that almond stuff and coconut.  Matter of fact as some mentioned when it’s warm does remind you of corn bread also.  Love his new show awesome.

Super good…It’s frustrating to see that people are using milk and egg substitutes. 1985 called, and they want their low fat recipes back..Whole eggs and whole milk are good for you…

Easy to make. Texture is very good. Very much like cake. Crust is is good. Taste is good.
Does not rise very much but, does rise. Not stretchy and airy like wheat bread. Oven temperature must be at 350 degrees, or higher, to get decent results so check oven with thermometer. I used organic ingredients and aluminum free baking powder so I didn’t get a chemical taste from the baking powder. Now I will try other variations to tweak recipe using posted suggestions. Thanks everyone.

I have been looking for barley bread in super market but there are all kinds of breads (whole wheat, rye, multigrain, etc., etc.. but I have not been able to find barley bread. Thanks to Alton I used his recipe but with feedback by others (who gave useful reviews and baked an amazing barley bread. Instead of baking soda powder I used active dried yeast as one reviewer had suggested. Instead of eggs I used egg subsititute (milled flex seeds disolved in water and instead of full fat milk I used home made almond milk as another reviewer had suggested. The end result was amazing! I knew barley bread is dry and flat so that did not surprize me. I also smeared canalo oil on the pan and sprinkled barley flour on pan as another reviewer had suggested and the break popped out easily. I also used traditional oven instead of dutch oven at 350 degree F for 30 minutes. I just love barley bread and everyone at home enjoyed my new creation. I don’t think I will buy bread ever again.

Just made it. This bread was quite good except for the fact that it calls for too much baking powder and it makes the bread taste salty. I will definitely make it again since there is great taste potential and is very easy to make. Almost like baking a cake. No need to let the dough rise like you do with regular loaves. I milled my barley and used homemade vanilla almond milk, egg substitute, raw honey and sea salt, no oil. It doesn’t rise much. I sprinkled and spread a small amount of barley flour at bottom of the glass pan that I baked it in and it was easy to separate. Again, it tasted great, except for the salty (baking powder aftertaste. TRY IT! I’m just trying barley and other types of flours for breads and SO glad Alton Brown had already thought of it. Mine took an additional 10 min. in the oven. It’s a fairly flat bread that resembles cornbread in texture. Can’t wait to try it again tomorrow! My husband loved it.

OK I cheated. Based on the reviews, I did what my grandmother adviced to refine any recipe: substitute a small part of flour for corn starch. So, in a half-recipe, I used 4oz barley flour and 1oz corn starch. Also, I did not have honey so I used 2 tbsp of Splenda sweetener but added 1 tbsp of milk to compensate for moisture. Also used olive oil instead of canola and light soy milk instead of whole milk. Baked at 360F for 25 min, although the bread was probably ready at 20 min.

The result? a delicious bread (a bit salty, though), with a very soft crust, that SLICED well enough to be buttered. The recipe proportions and cooking time are right on.

Another trick? I spread a little flour on the pan after greasing it, and tapped the excess off. Nothing will stick to it.

This is a great bread, like all quick breads made without a gluten it is a bit crumbly, like corn bread. Use fresh barley and the results are great. Make sure you use a seasoned pan or nonstick. If you know how to make cornbread you can make this easy and it is much better for you! Very easy to make. Alton we need more barley recipes!

Was very good. Had consistency of cornbread. When making this, if a weight measure is given, use that, as for the baking powder, about 2 tablespoons gave me the 1oz called for. Using the volume measurements might be the cause of the chemical taste others noted.