• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweeter Than Oats

  • Home
  • Start Here
  • Recipes
  • FAQ
  • Subscribe
  • Get in Touch
  • Build your Plant-Based Pantry
menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • ABOUT
  • RESOURCES
  • SUBSCRIBE
×

Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Nov 10, 2022 · modified: May 2, 2023 by Freya · This post may contain affiliate links ·

Elizabeth David's Barley Bread Recipe

Share this Recipe!

76 shares
Barley Bread pin

Barley Flour is quite an unusual ingredient these days, and you usually see it mixed in with proprietary bread mixes, but if you do happen to find some (I bought mine online), do try this delicious white loaf recipe, full of flavour and delicious texture.

A loaf of barley bread
🡣 JUMP to RECIPE PIN the RECIPE
Jump to:
  • What is Barley Flour?
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • 📋 Recipe
  • FAQ
  • 💬 Comments

Elizabeth David introduced me to this delicious recipe via her scholarly work on bread, English Bread and Yeast Cookery. I was prompted to order some barley flour online and give it a try, so great was her recommendation:

"Although, owing to its greyish crumb, barley bread may not look immediately appetising, those who acquire a taste for it are likely to become addicts. I am one."

Barley Flour Loaf Bread recipe

And so too am I. I will always add barley flour to my simple loaves and even try it in a granary loaf mix now, such is the subtle yet complex flavour it adds to a plain white loaf. It would also work perfectly in my simple sandwich loaf.

The process of making the loaf is exactly the same as my simple white loaf with the exception that it uses a couple of tablespoons of vegan cream or yogurt (I used natural vegan yogurt, plain), this helps enrich the dough and give a finer crumb. It also has a deliciously crisp crust.

If you don't have barley flour, then I suggest you make my simple loaf instead or try experimenting using other types of flour. You can pick it up in selected stores or online from Waitrose or buy directly (in bulk) from Matthews Cotswold Flour or Shipton Mill. I bought a small bag from Amazon.

What is Barley Flour?

Barley flour is made from dried or "pearled" barley that has been milled very finely. Although nowadays barley is used for brewing beer, or as pearl barley, the flour has a unique, somewhat subtle nutty flavour. It contains less gluten than plain flour, so if you are trying to cut down on your gluten intake, it is worth swapping out some of your plain flour for barley flour in recipes (up to 50%, in fact). To make it worth buying a bag, you could also try my vegan Finnish barley cookie recipe.

A loaf of Barley Bread

Alone, barley flour won't give much rise, despite containing gluten like wheat flour, so it needs to be combined with a normal flour to make a decent loaf of bread. However, it is used in flatbreads and other quick breads that don't require much of a rise. It can also be used as a thickener in stew.

Barley flour also serves another purpose in breadmaking. Because it is lower in gluten, it will give you a lighter, tender crumb that 100% plain flour loaves can't always achieve at home. It is also lower in calories and slightly higher in fibre than plain flour.

Ingredients

Barley Bread ingredients
  • plain white bread flour
  • barley flour
  • yeast
  • salt and sugar
  • water
  • vegan yogurt or cream

See recipe card for quantities.

Instructions

barley bread mixing flour

Mix the activated yeast into the flours

Barley bread dough before being kneaded

Mix into a raggy dough

Barley bread dough ball

Knead the dough until it is smooth and you can feel it yielding under your hands

Barley Bread rising

After a couple of hours, the dough should have doubled. Knock it back and knead for a couple more minutes more.

Shaping dough by tucking the edges under

Shape the dough by tucking the edges under and place in your lightly oiled 2lb loaf tin and leave to rise for another 45 mins

Risen dough waiting to be baked

Once the dough has risen and started to fill out the loaf tin, bake in a preheated oven as per directions in the recipe card.

Hint: if you leave the dough for 10-15 minutes before the first knead, this gives the flour time to relax and will be easier to start kneading.

Equipment

A 2lb loaf tin is the only specialist equipment you need.

Storage

This bread lasts quite a while in the bread bin or wrapped up in tinfoil, up to a week. If it seems a bit dry, it might be time to start toasting it!

Once the loaf has cooled completely, double wrap tightly in clingfilm and freeze for up to 3 months. To thaw, unwrap loaf and place in a low oven until completely thawed.

📋 Recipe

A loaf of barley bread
PRINT
5 from 6 votes

Easy Barley Bread

YIELD 1 loaf
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Rising time: 2 hours hours 45 minutes minutes
Total Time: 3 hours hours 45 minutes minutes
How to make a classic loaf of barley bread

Equipment

  • 1 2 litre loaf tin lightly oiled

Ingredients

  • 450 g Plain Flour strong, white
  • 120 g Barley Flour
  • 1 teaspoon Instant Yeast
  • 1 teaspoon Sugar
  • 10 g Salt
  • 340 ml Water warm
  • 2 tablespoon Yogurt plain, vegan

Instructions

  • Sift the flours and salt together in a large mixing bowl.
  • Add the yeast and sugar to the warm water and leave the yeast to activate for 10 minutes or so.
  • Once the yeast is frothy, add it to the flour and mix with a wooden spoon until you have a very raggy dough.
  • Then mix in the yogurt.
  • Lightly flouring your hands, bring the dough into a cohesive ball in the bowl, by gently kneading. This should take a couple of minutes.
  • Now turn the dough out onto a floured surface and knead for 3-4 minutes or until the dough feels springy and starts to yield against you kneading it.
  • Place the dough into a lightly oiled bowl, cover and leave to rise for a couple of hours.
  • The dough should almost double in size. Once it has, knock it back and knead it for a couple of minutes.
  • Tucking the edges of the dough under, place in a lightly oiled 2lb loaf tin and leave to rise for another 45 minutes or so.
  • Preheat oven to 220c and bake the loaf for 15 minutes.
  • Now turn the oven down to 200c and bake for another 15 minutes.
  • Finally, remove the loaf from the tin, turn the oven down to 180c and bake for a final 15 minutes to get a lovely crust on your loaf.
  • Tap the bottom of the loaf to ensure it is baked, it should sound hollow. Then leave to cool completely on a cooling rack until you slice it.
RECIPE BY Freya

Nutrition

Nutrition Facts
Easy Barley Bread
Amount per Serving
Calories
2131
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
5
mg
2
%
Sodium
 
3931
mg
171
%
Potassium
 
1030
mg
29
%
Carbohydrates
 
444
g
148
%
Fiber
 
28
g
117
%
Sugar
 
8
g
9
%
Protein
 
65
g
130
%
Vitamin A
 
40
IU
1
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
171
mg
17
%
Iron
 
24
mg
133
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Information Disclaimer

The automated nutritional information on my recipes can often be inaccurate due to the limitations within the programming. For exact measurements, there are lots of apps and websites that can calculate this information more accurately.

Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

FAQ

Is barley flour gluten free?

No, it isn't. Like wheat, they are both graining grasses that contain gluten.

More Food and Drink

  • Vegan Asparagus Soup in a bowl
    Simple and Delicious Vegan Asparagus Soup
  • Chai Powder in a bowl with a spoon
    Make your own Chai Powder (and Chai Lattes) at home in less than 2 minutes
  • Cherry Cake on a blue saucer
    Vegan Old Fashioned Cherry Cake
  • Barley Cookies cooling on a tray
    Vegan Barley Flour Cinnamon Cookies

Reader Interactions

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Did You Enjoy This Recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Social

Latest

  • Simple and Delicious Vegan Asparagus Soup
  • Make your own Chai Powder (and Chai Lattes) at home in less than 2 minutes
  • Vegan Old Fashioned Cherry Cake
  • Vegan Barley Flour Cinnamon Cookies
  • Delicious and Creamy 10 Minute Vegan Spaghetti Carbonara (Keto option too!)

Popular

  • Vegan Rock Cakes on a cooling rack
    How to Make Vegan Rock Cakes
  • Keto Truffles
    How to Make Vegan Keto Chocolate Truffles
  • Sweet Potato Salad
    Roast Sweet Potato with Marmalade Dressing Salad Recipe
  • Best Vegan Chocolate Chip Cookies
    The Best Vegan Chocolate Chip Cookie Recipe - chewy, chocolatey and perfect!

Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

More about me →

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact Me
  • FAQ

Sweeter than Oats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program.

Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sweeter than Oats with appropriate and specific linking to the original content.

Copyright © 2022 Freya Erickson Plant-Based Recipes with ❤️