Quick Barley Bread (No Yeast)
This rustic barley bread is made with one hundred percent barley flour that gives it a complex and delicious flavor. The texture is similar to cornbread. It slices easily and makes fabulous toast.
Servings: 16 slices
Ingredients
- 3 cups barley flour 340 grams
- 1-¼ teaspoons salt
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 2 eggs (see notes)
- 1-½ cup buttermilk
- ⅓ cup olive oil
- 3 tablespoons honey
Instructions
- Preheat the oven to 350°F. Spray an 8-1/2 by 4-1/2 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.
Nutrition
Serving: 1slice | Calories: 169kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 780mg | Fiber: 3g | Sugar: 5g
