How To make BARLEY brEAD

Making Yeast Risen Barley Bread

Here is a low-glycemic yeast bread made with barley flour. It does have wheat gluten added, but the gluten adds protein and only a few carbs.
I made a few changes to the recipe after getting feedback from Paul. Here's the final version:

Yeast Risen Barley Bread
4 to 4 3/4 cups barley flour
4 Tablespoons wheat gluten
2 teaspoons salt
2 Tablespoons yeast (or one packet)
2 Tablespoons olive oil
2 cups lukewarm water

Preheat oven for ONE minute and turn off. This warms it for the bread to rise. Line two loaf pans with parchment paper.

Stir 3 cups of barley flour with the rest of the dry ingredients, including yeast, together in a large mixing bowl or your stand mixer bowl. Add the oil and water and mix together slowly until well blended. Allow to stand for a couple of minutes.

Add 1 to 1 3/4 cups more flour and mix well together with your hands or use the dough hooks on a stand mixer. If mixing by hand, turn out onto a floured board and knead for 10 to 20 minutes. If using the stand mixer with dough hooks, let them work for about 5 minutes.

Turn onto a floured board and cut in half. Shape each half into a loaf shape and put into loaf pans. Set into the oven and allow to rise for about an hour.
Then, leaving the pans in the oven, turn the oven on to 350F and let it preheat. When it is preheated, set the timer for 30 minutes and bake. Test the loaves by turning out of the pans and thumping the bottoms. If it sounds hollow it is done. Brush tops with melted butter if desired. Remove from pans and set on a rack to cool for at least 30 minutes before cutting. Use within one or two days, as this bread does dry out quickly. No waste, though, as we can turn leftover bread into low-glycemic bread crumbs.!

Bread in a One Minute | Easy and Healthy Recipe

I am baking bread in my backyard garden. You can bake bread in a very short time.

Easy home gardening:

Try to cook foods fresh and organic:


#bread, #flourrecipes