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Bread

To Make Barley Bread

A loaf made from barley meal, water, yeast, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Make Barley Bread

8 loaves

Ingredients

Directions

Prepare the flour

  1. Send the barley to the mill and remove the bran, reducing it to about 44 pounds.

Make and bake the bread

  1. Knead the barley meal with water, yeast, and salt to form a dough.

  2. Divide the dough into 8 loaves.

  3. Bake the loaves until thoroughly cooked.

  4. Remove from the oven and let cool for 2 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Barley
Forms the bulk of the dough, so it sets the bread's structure and flavor.
Yeast
Produces gas as it ferments, helping the dough rise.
Water
Hydrates the meal so gluten and starches can form a cohesive dough.

The step that matters

Bake the loaves until thoroughly cooked. Barley meal lacks much gluten, so the loaves can stay gummy inside if underbaked. Baking until the centre is fully set and cooked through gives a firm, dry crumb.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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