Barley Bread

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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.

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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.

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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.

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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!

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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.

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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.

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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!

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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!

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

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Very good

Magnificent

Ronald, Bethalto il.near alton il.