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You are here: Home > Recipes > Barleycorn Bread

Barleycorn Bread

Doves Farm recipe

Our recipe

This traditional recipe makes a light brown loaf with tasty malted barley flakes and linseeds. If you are in a hurry you can make this bread without the one hour rising by omitting steps 4 and 5.

Customer rating: CakeCakeCakeCakeCake 2 customer reviews

Ingredients

500g/1lb Barleycorn Bread Flour
1/2tsp Salt
1tsp Quick Yeast
1tsp Sugar
275ml/9floz Warm Water
1tbsp Vegetable Oil

Method

  1. In a large bowl mix together the flour, salt, quick yeast and sugar.
  2. Add the water and roughly mix it into the flour.
  3. While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
  4. Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour). To make a quick bread, omit this stage and proceed straight to step 6.
  5. Turn dough out onto a floured surface and knead the dough firmly for several minutes.
  6. Shape the dough and put it into a 1kg/2lb bread tin or place it on an oiled baking sheet.
  7. Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.
  8. Bake in a preheated oven 35/40 minutes.


 

Temperature & cooking time:
35/40min at 220°C/Fan200°C/425°F/Gas7

Dietary status:
Dairy free, Egg free, Nut free, Soya free, Vegan, Vegetarian.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

2 Reviews
5 stars: 2
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (5/5)

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By Mr Peter Rogers

Rating: CakeCakeCakeCakeCake

Made a Barleycarn loaf in my Panasonic SD-255 breadmaker, using the basic white loaf recipe from the breadmaker, but substituting the usual half an oz butter with 1 tablespoonful of rape seed. With no further involvement other than loading the breadmaker, ended up with a beautifully rounded delicious loaf. Texture and flavour is great.

By Dr W Stanley

Rating: CakeCakeCakeCakeCake

I've made this twice, and it was delicious.

I used dried yeast, and added more salt the second time (a little over a quarter of an ounce). The extra salt seemed to make it even tastier, bringing out the flavours of the grain.

I gave it a longer rising, letting it rise the first time overnight in a cool kitchen (giving the dough a smear of oil prevents it getting a dry skin). I kneaded it in the morning, then let it rise a second time in the cool kitchen. At lunchtime, I gave it a second knead and shaped it into a sausage on a tray. I let it have a THIRD rising, then cooked it without warming the oven before I put it in. It was the tastiest bread I have ever eaten!

It was really easy, and took almost no effort. If you were working all day, you could leave it to rise the first time while you were at work, and only use the two risings. The oil means you don't have to worry about it rising too long.