Soft Barley Bread

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Prep Time45

Cook Time25

Rising Time2

Total Time3 10

Course: Baking

Cuisine: American

Servings: loaf

Calories: 202kcal

Author: Alison Wiebe

Ingredients

1 cup + 2 tbsp warm water divided
2 ¼ teaspoon active dry yeast
½ teaspoon granulated sugar
3 cups all-purpose flour plus extra
1 cup barley flour *see note
1 teaspoon salt
3 tablespoon honey
2 tablespoon butter melted
1 tablespoon vegetable oil or as needed

US Customary - Metric

Instructions

Heat ¼ cup plus 2 tablespoons of the water to between 105°F and 115°F. Add the sugar and yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
In a mixing bowl, combine the all-purpose flour, barley flour, and salt. Whisk to combine. In the bowl of a stand mixer fitted with a dough hook, combine the remaining ¾ cup warm water, honey, and melted butter, stirring to dissolve. Stir in the yeast and add the dry ingredients.
Mix using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add more flour, a tablespoon at a time. Alternatively, if there is still dry flour in the bottom of the bowl, add a bit more water, a tablespoon at a time until the dough forms a ball.
Continue mixing with a dough hook on low speed for about 10 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.
Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 ½ hours until double in size.
Line a baking sheet with parchment paper and set aside. Punch the dough down to deflate. Transfer the dough to a lightly floured counter and divide into 6 equal pieces.
Roll each piece into a rope. You may find it easier to do this in stages. Begin by rolling each piece into a thick rope, about 6 inches in length, then set aside and work on the other pieces. Go back to the first piece and roll it out longer until the rope is about 18 inches long.
To shape the loaf, you will join two strands of dough together to create three double ropes. These are then braided into a standard 3-strand braid. Begin by arranging the three double strands beside each other on the counter. Pinch them together at the top and then tuck the end under. Weave them together in a standard braid, making sure to keep the ropes lying flat so double strands are clearly visible.
When finished, pinch the ends together and tuck under. Transfer the loaf to the prepared baking sheet. Cover the baking sheet with a tea towel and let rise in a warm place for 30 minutes or until doubled in size.
Preheat the oven to 375°F. Lightly dust the top of the loaf with flour and bake for 20 to 25 minutes until done. Rotate the pan in the oven after 15 minutes to encourage even browning. The bread is done when it golden brown and the bread sounds hollow when tapped on the bottom, or it reaches an internal temperature between 190°F and 200°F.
Transfer the bread to a rack and let cool briefly before serving. This soft barley bread is delicious warm from the oven and topped with butter and a delicious jam, such as our peach and bay leaf jam. Enjoy!

Notes

*To make this bread without the barley flour, you can substitute with ¾ cup (96 g) all-purpose flour.

Nutrition