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+ servings

Barley Bread

Photo by Lynne Calamia
ACTIVE TIME: 10 minutes
TOTAL TIME: 50 minutes
Yield: 8 to 10 slices

Software

  • 1/4 cup plus 1 teaspoon canola oil, divided
  • 1/4 cup barley flour
  • 1 teaspoon kosher salt
  • 2.5 tablespoons baking powder
  • 2 tablespoons honey, warmed in the microwave for 10 seconds
  • 2 large eggs
  • 1 cup whole milk

Specialized Hardware

  • 4- to 5-quart Dutch oven

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 1 teaspoon of the 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.
  • For baking in a traditional oven, bake in a 350 degrees F oven for 35 to 40 minutes or until the bread reaches an internal temperature of 190 degrees F.