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.
history
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:
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lower cholesterol;
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lower the risk of type 2 diabetes;
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prevent gallstones.
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repair and develop body tissues
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help with regularity
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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!
Notes:
- 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!
8 Comments
Chelsea
Prophet Muhammad used to eat barley bread also! I definitely can’t wait to try out this recipe, in shaa Allah <3
Zeeshan
yes Chelsea! That’s what makes it worth the try! Hope you do and write back here to tell me what you think!
D
Hello, if I were not to add baking powder to it, will it still be palatable? Jazakh Allah Khair
Zeeshan
Hi, yes it will be palatable but it wouldn’t rise as much. Baking powder is a leaving agent meaning it enlarges the bubbles in the batter. This gives the rise that we want in baked goods. Hope that helps:)
Lisa Girling
Would this recipe work with some added grated cheese in it? I used to make an apple cheese bread and it was wonderful but time consuming. This sounds so lovely for breakfast and I thought a little cheese in it and topped with apple butter or jelly while still warm . . . . Mmmmmmm.
Zeeshan
Never tried it but I don’t see why not, let me know how it goes if you do:)
AS
I was wondering how you make the barley flour. Did you grind the barley. If so, did you use hulled or pearl barley.
Zeeshan
I actually bought the flour from a store but I imagine you could grind the barley hulled or pearl and get the flour:)
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