Barley Bread

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Just Barley

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
40 min
Level:
Easy
Yield:
8 to 10 slices

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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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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Comments & Reviews

recipe Barley Bread
Chris corryton, TN 11-15-2008
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Great Bread
Rated: 5 stars out of 5

This is a great bread, like all quick breads made without a gluten it is a bit crumbly, like corn bread. Use fresh barley and... the results are great. Make sure you use a seasoned pan or nonstick. If you know how to make cornbread you can make this easy and it is much better for you! Very easy to make. Alton we need more barley recipes!Read more
recipe Barley Bread
Anonymous 03-18-2008
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Good bread.
Rated: 5 stars out of 5

Was very good. Had consistency of cornbread. When making this, if a weight measure is given, use that, as for the baking... powder, about 2 tablespoons gave me the 1oz called for. Using the volume measurements might be the cause of the chemical taste others noted.Read more
recipe Barley Bread
Mark Maple Grove, MN 01-20-2008
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Interesting Bread, Not A Keeper
Rated: 2 stars out of 5

The bread is very dense and very simple to make. I had no trouble removing it from my pan (used a teflon lined pan). In fact,... it just dropped out. I did try to use canola oil on the teflon pan, but it just beaded up. I used a paper towel to wipe it away. The loaf was crumbly and the slices did not hold their shape when I put butter on it (very much like a cornbread). It did not have much taste. I won't make it again, but it was interesting as I am interest in all the different types of bread.Read more
recipe Barley Bread
Donna Ferguson, NC 01-19-2008
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Alton used a NUTIRIMILL!!!!
Rated: 5 stars out of 5

All I can say is Alton's *cool factor* just went up 100% (as if it weren't at the top of the charts already!). I've been... milling my own flours for years now and NOTHING is better or more nutritious for you!! You GO Alton! We even sell the Nurtimill and teach classes on how to cook with whole grains! http://millersgrainhouse.com/store This whole episode on BARLEY was AWESOME! The unsung hero of ancient grains! Best recipe for Barley Bread I've EVER used!Read more
recipe Barley Bread
Cindy Salt Lake City, UT 01-13-2008
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Yuck!
Rated: 1 stars out of 5

Dough was too thick to spread into dutch oven. After it was cooked, it wouldn't come out of the pan. Couldn't slice it... either, it just crumbled. Had a funny taste, perhaps from too much baking powder in recipe. But, I can feed it to the birds!Read more
recipe Barley Bread
Anonymous 09-14-2007
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chemically
Rated: 2 stars out of 5

This tasted very chemically - however, I only tried this once - so it's very possible I botched something.