Ingredients
- 10 ounces barley flour, approximately 3 cups
- 1 teaspoon kosher salt
- 1 ounce baking powder, approximately 2 1/2 tablespoons
- 2 tablespoons honey
- 1/4 cup canola oil, plus extra for pan
- 2 eggs
- 1 cup whole milk
Directions
Preheat a gas grill on low heat for at least 10 minutes.
Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
*Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
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By Ranu
on November 15, 2011
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I have been looking for barley bread in super market but there are all kinds of breads (whole wheat, rye, multigrain, etc., etc.. but I have not been able to find barley bread. Thanks to Alton I used his recipe but with feedback by others (who gave useful reviews and baked an amazing barley bread. Instead of baking soda powder I used active dried yeast as one reviewer had suggested. Instead of eggs I used egg subsititute (milled flex seeds disolved in water and instead of full fat milk I used home made almond milk as another reviewer had suggested. The end result was amazing! I knew barley bread is dry and flat so that did not surprize me. I also smeared canalo oil on the pan and sprinkled barley flour on pan as another reviewer had suggested and the break popped out easily. I also used traditional oven instead of dutch oven at 350 degree F for 30 minutes. I just love barley bread and everyone at home enjoyed my new creation. I don't think I will buy bread ever again.
By Almondmilk2
Maine
on January 17, 2011
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Just made it. This bread was quite good except for the fact that it calls for too much baking powder and it makes the bread taste salty. I will definitely make it again since there is great taste potential and is very easy to make. Almost like baking a cake. No need to let the dough rise like you do with regular loaves. I milled my barley and used homemade vanilla almond milk, egg substitute, raw honey and sea salt, no oil. It doesn't rise much. I sprinkled and spread a small amount of barley flour at bottom of the glass pan that I baked it in and it was easy to separate. Again, it tasted great, except for the salty (baking powder aftertaste. TRY IT! I'm just trying barley and other types of flours for breads and SO glad Alton Brown had already thought of it. Mine took an additional 10 min. in the oven. It's a fairly flat bread that resembles cornbread in texture. Can't wait to try it again tomorrow! My husband loved it.
By mzedeno_12931188
Tucson, 41
on June 13, 2010
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OK I cheated. Based on the reviews, I did what my grandmother adviced to refine any recipe: substitute a small part of flour for corn starch. So, in a half-recipe, I used 4oz barley flour and 1oz corn starch. Also, I did not have honey so I used 2 tbsp of Splenda sweetener but added 1 tbsp of milk to compensate for moisture. Also used olive oil instead of canola and light soy milk instead of whole milk. Baked at 360F for 25 min, although the bread was probably ready at 20 min.
The result? a delicious bread (a bit salty, though, with a very soft crust, that SLICED well enough to be buttered. The recipe proportions and cooking time are right on.
Another trick? I spread a little flour on the pan after greasing it, and tapped the excess off. Nothing will stick to it.
Read all 11 reviews