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Course: Breads
Keyword: Baking, Barley Bread, Breakfast, Brunch, Sides

Barley Bread

ACTIVE TIME: 10 minutes
TOTAL TIME: 50 minutes
Yield: 8 to 10 slices
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  • 3 cups barley flour
  • 1 teaspoon kosher salt
  • 2.5 tablespoons baking powder
  • 2 tablespoons honey
  • 1/4 cup canola oil, plus extra for pan
  • 2 large eggs
  • 1 cup whole milk

Specialized Hardware

  • 4- to 5-quart Dutch oven
ACTIVE TIME: 10 minutes
TOTAL TIME: 50 minutes
Yield: 8 to 10 slices

Procedure

  • Heat a gas grill on low heat for at least 10 minutes.
  • Lightly rub the sides and bottom of a 4- to 5-quart Dutch oven with canola oil and set aside.
  • Whisk together the flour, salt, and baking powder in a medium mixing bowl. Whisk together the honey, oil, eggs, and milk in a small mixing bowl. Add the wet ingredients to the dry ingredients and stir until combined.
  • Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut until the internal temperature reaches 190ºF, 35 to 40 minutes. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack. Can also be baked in a 350ºF oven until the bread reaches an internal temperature of 190ºF, 25 to 30 minutes.
  • For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
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