Barley Bread

Hands on Time: 15-20 minutes
Baking Time: 35 minutes
Total Time: 3 hours including rise time
Yield: 1 large loaf

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Chocked full of barley and hearty good taste. Hulled barley has more fiber than pearled because the bran is intact.


  • 1/2 cup WEM Pearled or Hulled Barley
  • 1 package (1 scant tablespoon) dry active yeast
  • 1 cup warm milk
  • 1 egg white
  • 1 tablespoon vegetable oil
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup WEM Rolled Oats
  • 1 cup WEM Whole Wheat Flour
  • 3 cups WEM All-Purpose Flour


  1. In medium size saucepan, bring barley and water to a boil. Cover, lower heat and simmer for 40 minutes. If all water is not absorbed, drain.
  2. In large bowl, dissolve the yeast in warm (not hot) milk.
  3. Stir in egg white, oil, sugar, salt, oats and whole wheat flour.
  4. Beat vigorously by hand or with an electric mixer for 3 minutes.
  5. Mix in the barley and all-purpose flour.
  6. Turn out on floured board and knead 5 minutes or knead with electric mixer using dough hook attachment.
  7. Place in a clean oiled bowl turning once to coat.
  8. Cover with plastic wrap or a clean towel and set in a warm place to rise 1 1/2 hours.
  9. Deflate dough and shape into a large oblong loaf.
  10. Coat a baking sheet with cooking spray.
  11. Place dough on baking sheet, cover with towel and let rise for 30 minutes.
  12. Preheat oven to 375 degrees.
  13. Bake 35 minutes or until bottom of loaf is golden brown.
  14. Remove from pan and cool on rack.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact