Blue Ribbon Winning Whole Barley Sandwich Bread with Video
Discover the wholesome charm of our Blue Ribbon Winning Whole Barley Sandwich Bread, a perfectly soft, golden loaf that’s packed with the nutty goodness of whole barley flour. This award-worthy recipe strikes the ideal balance between hearty and airy, making it a versatile staple for sandwiches, toast, or a simple swipe of butter. Sweetened naturally with honey and enriched with softened butter, this bread is as flavorful as it is satisfying. With an easy-to-follow video tutorial and beginner-friendly steps like frothing yeast and mastering the simple art of kneading, anyone can achieve bakery-quality results at home. For a final touch, garnish with rolled barley flakes for a rustic look that pairs beautifully with its homemade flavor. Whether it's for a family breakfast or meal prep, this whole barley sandwich bread will quickly become your top choice for wholesome, fresh-baked goodness.
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Recipe Information
Ingredients
- 2 cups Whole barley flour
- 2 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water (110°F/43°C)
- 3 tablespoons Honey
- 1.5 teaspoons Salt
- 3 tablespoons Unsalted butter, softened
- 2 tablespoons Rolled barley flakes (optional, for garnish)
Instructions
In a large mixing bowl, combine the warm water and honey. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
Add the whole barley flour, 1 cup of all-purpose flour, salt, and softened butter to the bowl. Stir until the mixture forms a thick batter.
Gradually add the remaining all-purpose flour, 1/2 cup at a time, mixing well after each addition. When the dough becomes too stiff to stir, transfer it to a floured surface.
Knead the dough for 8-10 minutes, adding small amounts of flour as needed to prevent sticking, until the dough is smooth, elastic, and slightly tacky.
Place the dough into a lightly greased bowl, turning it to coat. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and transfer it to a floured surface. Shape the dough into a log and place it into a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel or plastic wrap and let the dough rise a second time in a warm place for 30-45 minutes, or until it is about 1 inch above the rim of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
If desired, lightly brush the top of the dough with water and sprinkle with rolled barley flakes for garnish.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped. The internal temperature should read 190°F (88°C) on an instant-read thermometer.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your Blue Ribbon Winning Whole Barley Sandwich Bread as a base for sandwiches, toast, or simply with a smear of butter!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 425.2 g | 155% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 54.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
