Barley Bread is nutritious and there is an easy recipe
The Bibilcal food has healthy benefits and is inexpensive to make.
(AI assisted but did not create the entirety of this article).
Barley bread was used in the Bible
During the ministry of Jesus Christ the Bible reveals that fish and loaves (of bread) were metioned often. This lets us lnow that people of that day enjoyed those foods. One type of bread, Barley is mentioned 37 times in the scriptures. Barley Bread si believed to have been used when the 5000 people were fed with a few fish and loaves of bread.
Barley bread, is made using flour from barley grain, and offers a variety of health benefits including the following.
Health benefits
1. High in Dietary Fiber (especially beta-glucan)
Supports digestive health: Helps maintain bowel regularity and prevent constipation. Lowers cholesterol: Beta-glucan, a type of soluble fiber in barley, can help reduce LDL ("bad") cholesterol. Regulates blood sugar: Slows the absorption of sugar, preventing spikes in blood glucose—beneficial for diabetics and pre-diabetics.
2. Heart Health
The fiber, antioxidants, and phytochemicals in barley can support cardiovascular health by reducing inflammation and improving lipid profiles.
3. Supports Weight Management
The high fiber content promotes satiety, making you feel full longer and helping to reduce overall calorie intake.
4. Rich in Essential Nutrients
Barley bread contains:
Vitamins: B vitamins (like niacin, thiamine, and B6)
Minerals: Selenium, magnesium, phosphorus, zinc, iron
Protein: Though not as high as some other grains, it still contributes to daily protein intake.
5. May Help Reduce Risk of Chronic Diseases
Regular consumption of whole barley (including in bread) is associated with: Lower risk of type 2 diabetes and reduced risk of heart disease Possible protection against certain cancers (especially colon cancer due to fiber)
6. Prebiotic Effects
The fiber feeds healthy gut bacteria, which can support immune function and overall gut health.
7. Lower Glycemic Index Than White Bread
Barley bread digests more slowly, causing a gentler rise in blood sugar. Barley is denser and has a nuttier, earthier flavor compared to wheat bread. and contains gluten, so it's not suitable for people with celiac disease or gluten intolerance.
Barley Bread recipe
Warm water: 1 ½ cups
Olive oil: 1 tbsp
Bread flour: 3 cups
Barley flour: 1 cup
Yeast: 1 ½ tsp (instant, rapid rise, or active dry)
Brown sugar: 2 tsp
Salt: 1 tsp
Sunflower seeds (optional): ¼ cup
Instructions
Activate the yeast: If using active dry yeast, proof it by dissolving the yeast and sugar in ¼ cup of warm water (around 100-110°F) and letting it sit for 5-10 minutes, until foamy. If using instant or rapid rise yeast, you can usually skip this step and add it directly to the dry ingredients.
Combine dry ingredients: In a large bowl, whisk together the bread flour, barley flour, salt, and sunflower seeds (if using).
Add wet ingredients: If using active dry yeast, add the activated yeast mixture to the dry ingredients. If using instant or rapid rise yeast, simply add the yeast directly to the dry ingredients. Add the warm water and olive oil.
Mix the dough: Mix the ingredients with a wooden spoon or the dough hook of a stand mixer until a shaggy dough forms.
Knead: Turn the dough onto a floured surface and knead for 3-4 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 2-3 minutes.
First rise: Lightly grease a bowl, place the dough in it, cover, and let rise for about 2 hours, or until doubled in size.
Shape the loaf: Punch down the dough and knead for a couple of minutes to release air. Gently shape the dough into a loaf and place it into a lightly oiled 2lb loaf tin.
Second rise: Cover the loaf and let it rise for another 45 minutes or until doubled in size.
Preheat the oven: Preheat the oven to 220°C (425°F).
Bake: Bake for 15 minutes, then reduce the oven temperature to 200°C (400°F) and continue baking for another 20 minutes.
Final baking & cooling: Remove the bread from the tin, turn the oven down to 180°C, and bake for a final 15 minutes to develop a crispy crust. Check if the bread is baked by tapping the bottom – it should sound hollow. Cool completely on a wire rack before slicing.
Note: For optimal results, it's generally best to allow the bread to cool to at least body temperature (or preferably room temperature) before slicing. This allows the internal crumb structure to set, resulting in a cleaner slice and better texture.
Thanks for reading this article and please enjoy the delicious taste of Barley Bread and the healthy benefits. May your Barley loaves and fish be multipled as the little boy's were in the biblical account.
About the Creator
Cheryl E Preston
Cheryl enjoys writing about current events, soap spoilers and baby boomer nostalgia. Tips are greatly appreciated.
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Comments (1)
Thank you, Cheryl, for bringing this information to us. I am always looking for healthy alternatives for my mom. She especially needs foods that assist her gut health. I am going to be checking this out. Thank you again!