📝 About This Recipe
Transport yourself to the rugged landscapes of ancient Scotland with this hearty, nutrient-dense Barley Bread. Barley flour lends a distinctively nutty, slightly sweet profile and a tender, cake-like crumb that sets it apart from traditional wheat loaves. Enriched with golden honey and toasted seeds, this loaf is a celebration of ancient grains that offers a satisfyingly dense texture and a golden, crackly crust.
🥗 Ingredients
The Flour Base
- 2 cups Barley Flour (finely ground)
- 2 cups Bread Flour (high-protein for structure)
- 1/2 cup Whole Wheat Flour (for added earthiness)
The Bloom
- 1 1/2 cups Warm Water (between 105-115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2 tablespoons Wildflower Honey (to feed the yeast and add flavor)
Dough Enhancers
- 2 teaspoons Fine Sea Salt
- 3 tablespoons Unsalted Butter (melted and cooled)
- 1/4 cup Full-fat Greek Yogurt (at room temperature for a tender crumb)
Texture & Topping
- 1/4 cup Pearled Barley (cooked and cooled for texture)
- 2 tablespoons Rolled Oats (for topping)
- 1 piece Egg White (beaten with 1 tsp water for egg wash)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and aromatic.
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2
In the bowl of a stand mixer fitted with a dough hook, whisk together the barley flour, bread flour, whole wheat flour, and sea salt until well combined.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and Greek yogurt.
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4
Mix on low speed for 2 minutes until a shaggy dough forms. If the dough is too sticky, add bread flour one tablespoon at a time.
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5
Increase the speed to medium and knead for 6-8 minutes. The dough should be smooth and elastic, though slightly more tacky than a pure wheat dough due to the barley.
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6
Add the cooked pearled barley during the last 2 minutes of kneading, ensuring the grains are evenly distributed throughout the dough.
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7
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the dough to release air. Turn it out onto a lightly floured surface and shape it into an oval boule or a standard loaf shape.
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9
Place the shaped dough into a greased 9x5 inch loaf pan or onto a parchment-lined baking sheet. Cover loosely and let rise for another 45 minutes.
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10
Preheat your oven to 375°F (190°C). Brush the top of the loaf gently with the egg wash and sprinkle the rolled oats over the top.
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11
Using a very sharp knife or a baker's lame, make three diagonal slashes across the top of the loaf about 1/2 inch deep.
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12
Bake for 40-45 minutes. The loaf should be deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190-200°F.
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13
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef's Tips
Barley flour is low in gluten, so don't skip the bread flour or the loaf will be too crumbly. If the crust is browning too quickly, tent the loaf loosely with aluminum foil halfway through baking. For an extra-crispy crust, place a shallow pan of water on the bottom rack of the oven during preheating. Ensure your Greek yogurt is at room temperature to avoid shocking the yeast and slowing the rise. Store leftovers in a paper bag for 2 days or slice and freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted cultured butter and a drizzle of heather honey. Pairs beautifully with a hearty beef and root vegetable stew. Toast a slice and top with creamy goat cheese and smashed blackberries for breakfast. Accompany with a glass of robust Stout or a peaty Scotch whisky for a traditional experience. Excellent as the base for a smoked salmon and dill open-faced sandwich.