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Barley Multigrain Bread

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Barley Multigrain Bread is a hearty and nutritious loaf that combines the nutty flavor of barley with a variety of wholesome grains and seeds. This bread offers a dense yet tender crumb and is perfect for sandwiches, toast, or as a satisfying snack.

Ingredients

  1. 1 cup warm water (110°F/45°C)
    2 teaspoons active dry yeast
    1 tablespoon honey or maple syrup
    1 cup barley flour
    1 cup whole wheat flour
    1/2 cup rolled oats
    1/4 cup sunflower seeds
    2 tablespoons flaxseeds
    1 teaspoon salt
    2 tablespoons olive oil

Instructions

Activate Yeast: In a large bowl, combine warm water, yeast, and honey. Let sit for 5-10 minutes until foamy.

  1. Mix Dry Ingredients: In another bowl, whisk together barley flour, whole wheat flour, oats, sunflower seeds, flaxseeds, and salt.
  2. Combine and Knead: Add dry ingredients and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  3. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  4. Shape and Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise for another 30-45 minutes.
  5. Bake: Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and sounds hollow when tapped.
  6. Cool and Serve: Remove from pan and cool on a wire rack before slicing.

Notes

  1. Add chopped walnuts or pecans for extra crunch.
  2. Add raisins or dried cranberries for natural sweetness.
  3. Include cinnamon or nutmeg for warm flavor.
  4. Sprinkle oats or seeds on top before baking.
  5. Store bread in an airtight container or bread box at room temperature for up to 4 days.
  6. Freeze sliced bread in airtight bags for up to 3 months.
  7. Toast or warm slices in the oven before serving.

Nutrition

Find it online: https://thefamilycooking.com/barley-multigrain-bread/