Barley Bread

Makes 1 loaf (16 slices)

1½ cup unbleached flour
1½ cup wholewheat flour
¾ cup barley meal
1 teaspoon yeast
1 Tablespoon salt
1½ cup warm water
2 Tablespoons milk or buttermilk

Special equipment

1½ or 2 quart loaf pan


Dissolve the yeast in the warm water and milk. Combine the flours and salt, mix in the yeast mixture and knead until lithe and elastic. Let the dough rise 1½ to 2 hours in a warm place. Knock down, shape into a load and place in a warm, greased tin. After ten minutes, slit the load with 3 deep angled cuts. Let it rise 35 minutes more while you preheat the oven to 425°. Bake for 15 minutes, cover with foil and reduce the heat to 400, and bake for an additional 15 minutes


This nutty, thick-crusted loaf is ideal for Welsh rarebit. The recipe is based on David's basic barley loaf.


For a less crusty loaf, bake in a cooler oven of, oh, about 375°. You may not even need to cover it halfway through. If you prefer a whiter loaf, use 3 cups of unbleached and no wholewheat flour. David recommends baking barley loaves in tins, never on flats or curved molds, lest the moisture bake out, leaving you with a hard, dry loaf.

First served: unknown
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Last modified: © 1993