Barleycorn Bread

New to baking bread, tried my hand at this and couldn't believe it turned out lovely first time (and even better 2nd time around) Tastes gorgeous, nearly like granary bread but with a homely feel to it and a lovely light texture. Have no bread maker so baked in the gas oven. Would recommend reducing baking time by 5 minutes or even a little more.

I've taken to this bread in a big way! It's delicious, toasts well, and is good for sandwiches because the texture holds together. I use a Panasonic bread maker (SD-255) on the basic bread setting.

I cheated with this recipe and made the best bread ever! I put all of the ingredients into my breadmaker (Panasonic SD-255)and set it to the white dough setting of 2hrs 20mins. When the program had finished I knocked back the dough a little, formed it into a flat round loaf, dusted it with the flour and proved it at 40 degrees on an oiled baking tray for around 20 mins. I baked it at 190 degrees for 15 mins. It is truly delicious bread.

Made this bread this evening - my first ever loaf! I had to put in on the radiator to prove (not sure if you're really supposed to do that) and next time I will add more salt. But I'm delighted!

I'm new to baking my own bread and was excited to try this barleycorn flour and recipe (by hand, no bread machine). I was not disappointed. The flavour and texture are superb, great toasted with butter and honey drizzled on top.

I used a tsp of salt which I think is about 5ml instead of the 3ml called for in the recipe just because it seemed simpler. It worked well.

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.

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.