I had no idea barley could be used to make bread. One day, on my quest to in corporate the sunnah into my diet, and knowing how barley was one of the Prophet’s favorite grains, I decided to research it and scope out ways I could consume it.
I stumbled upon healthyeating.com and the recipe for my now favorite, Barley Bread. Super easy to make, in just thirty minutes! Who wouldn’t give it a try? Especially after learning of its many benefits.
Barley dates back some 10,000 years. It originated in Ethiopia and Southeast Asia and was the grain of choice in Ancient Greece and Rome. In fact, athletes in both cultures were known to use barley in their diets due to the strength it gave them.
According to whfoods.com:
Barley is a very good source of molybdenum, manganese, dietary fiber and selenium. It also serves as a good source of the copper, vitamin B1, chromium, phosphorus, magnesium and niacin.
It has the ability to:
lower the risk of type 2 diabetes;
repair and develop body tissues
help with regularity
populates the gut with friendly bacteria
Read more about this fascinating grain and its benefits here.
- 2 C Barley Flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ C olive oil
- ¾ C water/milk
- Preheat oven to 450 degrees F
- Sift barley flour, baking powder and salt in a bowl.
- Add to that, the olive oil and water/milk and mix till you achieve a doughy consistency.
- Flatten into a circle on a parchment lined cookie sheet.
- Divide into eighths (in triangles)
- Prick all over with a fork
- Put into the oven for 20 mins
- Take out of oven, spread butter, drizzle with honey and enjoy!
- There are many ways you can add in dried fruit and nuts to this basic recipe. Cranberries are a great addition, giving the bread a more fruity flavor.
- Don’t expect a big rise when baking this bread, the absence of yeast will give it a more flatbread look and taste.
It’s wonderful fresh out of the oven with a pat of butter and a drizzle of honey! I like to eat mine for breakfast or even afternoon tea in place of the sugar laden cookies I was used to eating. It would be great in Ramadan for Sahoor, the predawn meal too.
Oh and the added bonus, it appeals to younger palettes. My eight year old asking me to bake some is testimony to that!
Do give barley bread a try, it doesn’t take long to make and is a great way to mix things up and shift the focus from the refined wheat that inevitably finds its way into our home and our diets!