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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!
I’ve made the barley bread twice. It is delicious ! My problem is it brakes apart . Is it possible that because the baking powder and baking soda were outdated that , that is the reason ?? Thanks
That is the nature of the barley flour. Barley has a different kind of gluten and it doesn’t have as strong of a ‘bond’ as wheat flour so the bread will naturally be a bit more crumbly, similar to cornbread in texture. You can add an extra egg which will help make it less crumbly.
@Dahn Boquist,
My question is regarding the substitution for butter milk while making ” quick barley bread. ” is it still 1-1/2 cups of milk and splash of vinegar or lemon juice ?? Thankyou Kim
Ideally, you should take out 1-1/2 tablespoons of milk and add 1-1/2 tablespoons of vinegar.
I would love to try this recipe, have been looking for barley bread recipes for long… Yours look very simple and interesting. Could you please mention a substitute for egg as I am a vegetarian.
Thanks
I haven’t tried this with an egg replacement. I would expect the texture to be quite different and turn out dry and crumbly with a plant-based egg. I know people have luck using flax seed for an egg replacement and I have seen a plant based egg replacement in the grocery store called “Just Egg”. However, I think it would be challenging to use an egg replacement with the barley flour. If you try it please let us know how it turns out.
I substituted buckwheat honey for the regular honey.
Thanks for the comment, the buckwheat honey sounds great. It will have a more robust flavor.
How could I incorporate barley malt flour into thie recipe ?
I haven’t tried that. Barley flour and barley malt flour are not interchangeable. Typically when recipes incorporate barley malt flour, they only use 10% or less of the flour.
Awesome, simple recipe. My wife even liked it and she’s picky.
Fantastic, thanks for the comment.
Hi!
Can you please tell me what is the size of cup in ml??
Thanx,
Iva
One cup will hold 236 ml. But that only pertains to liquid measurements. I gave you the measurements you will need in ml’s for the buttermilk and olive oil in the previous comment. If you are trying to measure the barley flour in ml’s then that will not work but I have the grams listed in the recipe card.
Hi!
Can you please tell me how many ml is in this cup in recipe.?
Thanx!
1-1/2 cups of buttermilk is 355 ml and 1/3 cup of olive oil is 79 ml.
I’m excited to find this recipe! I just learned I’m allergic to wheat (not gluten though!), so I’ve been looking for alternatives. Most recipes still call for wheat flour, and I’m hesitant to just race with gf flour. Aside from extending prep time, what would happen if I used yeast in this recipe?
I haven’t tried this recipe with yeast so I’m not sure how it would turn out
@Bethany, Hi you should use spelt flour! makes awesome bread.
I would like to bake this bread for communion. Is the batter tight enough to create a small round loaf, or is it too runny? (The five loaves were barley loaves at the feeding of the multitudes in John 6.)
The batter isn’t runny but it isn’t tight enough to shape. It would work to put the batter in a round pan that would keep it’s shape