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No yeast, no waiting, no nonsense. This quick barley bread mixes up in one bowl and bakes into a rustic loaf with the texture of cornbread and the nutty depth of barley flour. Buttermilk and a little honey keep things balanced without tipping into sweet.
This is easy bread baking. Unlike yeast breads like our sprouted wheat sandwich bread or our oatmeal bread, which take a bit more time and effort, this one’s mixed, baked, and ready in under an hour.
Here is Why This Barley Bread Recipe Works
No yeast: This is a quick bread, which means no kneading, no rising, no babysitting. Just mix, bake, and done.
100 percent barley bread recipe: Nutty and slightly sweet, it gives the bread a unique taste and rustic crumb.
Cornbread Vibes: With its dense, rustic texture, it’s like cornbread’s sophisticated cousin. Just the thing for those hearty soups or stews.
One-Bowl Wonder: Minimal mess, minimal fuss. Mix, pour, bake, and you’re done. This recipe is easy enough to whip up even on busy days.
It makes great toast for breakfast and pairs perfectly with hearty meals like our chili made with dried beans or a cozy bowl of beef barley soup.
Recipe Tips
Measure the flour by weight for the best texture. Barley flour packs differently than wheat flour.
Don’t overmix the batter once the wet and dry ingredients come together; stir just until combined.
Adjust the texture: If you want a softer, more cake-like bread, use 3 eggs instead of 2.
Use a light-colored metal loaf pan if possible. Dark pans can brown the outside too quickly before the inside cooks through.
Check for doneness with a toothpick; it should come out clean or with just a few moist crumbs.
Storing Leftovers
- Room temp: Store tightly wrapped in a zip-top bag for up to 3 days. Keep it on the counter.
- Refrigerate: If your kitchen runs hot or humid, wrap it well and refrigerate for up to 5 days. Just know the texture might firm up a bit.
- Freezer: Wrap the cooled loaf in plastic, then foil, or stash it in a freezer bag. It’ll keep for up to 3 months.
- To reheat: Thaw overnight in the fridge, then warm slices in a toaster oven and serve with homemade strawberry jam or a slather of butter.
Barley Bread Questions, Answered
Barley flour doesn’t have strong gluten, so it naturally bakes into a more rustic loaf similar to my buttery cornbread. If you want a softer, less crumbly texture, try adding a third egg as mentioned in the notes.
Yes. You can swap the buttermilk for a non-dairy milk mixed with a teaspoon of lemon juice or vinegar. Just keep in mind it may slightly change the flavor and texture.
Not exactly, but it’s made with 100% barley flour and has a rustic texture similar to breads that would’ve been baked in ancient times. Barley was a staple grain in biblical cooking, and this recipe stays true to that spirit by keeping things simple and unrefined.
Barley Quick Bread
If you want a hearty, from-scratch loaf without the wait or hassle of yeast, this quick barley bread fits the bill. Simple, satisfying, and just a little unexpected, in the best kind of way.
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Quick Barley Bread (No Yeast)
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Ingredients
- 3 cups barley flour, 340 grams
- 1 ¼ teaspoons salt
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 2 large eggs, (see notes)
- 1 ½ cup buttermilk
- ⅓ cup olive oil
- 3 tablespoons honey
Instructions
- Preheat the oven to 350°F. Spray an 8½ by 4½ inch loaf pan with nonstick spray.
- Whisk the barley flour, salt, baking soda, and baking powder together.
- In a separate bowl, combine the eggs, buttermilk, oil, and honey.
- Pour the liquid ingredients into the flour mixture and stir gently until just combined.
- Pour the batter into the bread loaf pan and bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Notes
- This is not gluten-free. Barley does contain gluten.
- As one reader noted, adding an extra egg will give the bread a softer, more cake-like consistency. If you want a less rustic texture that isn’t as crumbly, use 3 eggs.
- You can store the bread on the counter in a plastic bag for 2 to 3 days or freeze it for three months.
- To extend the shelf life of baked barley bread, you can wrap it tightly in plastic wrap and then store it in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- When you are ready to eat the bread, thaw it overnight in the refrigerator and then reheat it in the oven or toaster oven until warmed through.
- Want more ways to bake with barley flour? Check out my buttermilk barley biscuits or my barley pancakes.
Variations:
Honey Nut Bread with Barley Flour: Stir in ½ cup chopped walnuts and an extra tablespoon of honey for added sweetness Garlic and herb barley bread: Mix in ½ teaspoon garlic powder and 1 tablespoon of dried mixed herbs (like rosemary and thyme). Cranberry Orange Barley Quick Bread: Fold in ½ cup dried cranberries and the zest of one orange.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Tastes great! But sadly, mine sunk in the middle 🙁 not sure why. Any advice?
Thanks for trying the recipe! I’m glad you liked the flavor. Sinking can happen if the batter is overmixed, the bread isn’t baked long enough, or if there’s too much moisture (like extra liquid or mis-measured flour). I hope that helps for next time!
Thank you so much, Dahn! Going to try it again today with this in mind. 😊
Can I make this without the honey? Or will it affect the texture? Just trying to not add sugar to it 😀
Yes, this will turn out fine if you omit the honey. Thanks for the question.
Homemade bread is a weakness of mine, and this recipe for barley bread is outstanding. So good, my family devoured it in one sitting!
Thank you for that comment! I’m so glad your family loved it.
Barley bread isn’t just a tasty choice; it’s a nutritional powerhouse. Packed with fiber and nutrients, it’s the perfect foundation for a healthier bread option.
So true! Thanks for your comment.
No mention how to store the bread.
How long will it keep?
Can you freeze?
Oh, yes. You can store the bread on the counter in a pastic bag for 2 to 3 days or freeze it for 3 months. Thanks for the question.
Adding 1/4- 1/2 C oat flour helps it hold together better too so it’s less crumbly.
Thanks, I haven’t tried adding oat flour but an extra egg will make it less crumbly.
@L, I tried xanthan gum for stability. Works great.
Thanks for the comment. Glad to hear it worked.
We really liked it! The buttermilk added a good flavor. I’m trying to use more barley because it’s part of the Portfolio Diet. I baked it in a parchment lined 8×8 glass pan, instead of a loaf. This was partly because we are at altitude and I thought it would have a better chance of rising nicely that way. I also only about 1 T honey just because of personal preference. It came out great! This will be on regular rotation now!
I’m glad the recipe worked well with your tweaks. Thanks for sharing!
Your Quick Barley Bread seems like a healthy recipe. Why does it have 1 gram of trans fat listed in the nutritional info. What has trans fat in this recipe.
Thanks for the question. There are no trans fats in the recipe. The 1 gram you see is actually a calculation for saturated fats which would come from the eggs and the buttermilk. I can see how the nutrition label can be difficult to read. Thanks for bringing that to my attention.
I am just using barley flour, water and salt (along with mint leaves and some chilli peppers). I put the batter into a pan and bake at 350 but after 40 min its still not cooked(the tootpick test). ANy suggestions?
Since this isn’t a yeast bread, it will require much more than just flour, water, and salt. This recipe will not work if you leave out the other ingredients. I’m sorry.
Thankyou Dahn FYI. I’ll add another egg and hopefully my barley bread will improve. As it stands now , I couldn’t make a sandwich if I tried .
Oh, yes. This isn’t a sandwich bread, but you might be able to get it closer to a sandwich bread if you add an extra egg.