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Bread

Barley and Wheat Bread

A simple loaf made from wheat and barley flour, sweetened with honey or syrup, and baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Barley and Wheat Bread

Why it works: Wheat and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 185 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Barley and Wheat Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the dough

  1. In a large bowl, combine wheat flour and barley flour.

  2. Add the liquid of your choice and mix until combined.

  3. Stir in honey or syrup, fat, and salt until the dough forms.

  4. Knead the dough on a floured surface until smooth.

  5. Let the dough rise in a warm place until doubled in size.

Shape and bake

  1. Shape the dough into a loaf and place it in a greased pan.

  2. Allow it to rise again before baking.

  3. Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together185 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Wheat + honeytop 10% of all pairs
    Smell alikemoderate
    Cooked together346 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Milk + honeytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,336 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat flour
Provides gluten for structure, letting the loaf rise and hold its shape.
Barley flour
Adds flavor and tenderness, though it has less gluten to support rising.
Liquid
Hydrates the flours so gluten can form and the dough becomes kneadable.
Honey or syrup
Adds sweetness and moisture and helps the crust brown during baking.
Fat
Tenderizes the crumb and adds richness to the dough.

The step that matters

Let the dough rise until doubled. Yeast needs enough time in a warm place to produce gas and expand the gluten network. Underproofed dough bakes up dense, while overproofed dough can collapse.

“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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