Barley Flour Bread

Barley Flour Bread

Barley Flour Bread

Yield: 2 large loaves
Prep Time: 17 minutes
Cook Time: 35 minutes
Additional Time: 17 hours
Total Time: 17 hours 52 minutes

A very dense rich bread. Perfect for toasts and sandwiches.


  • 500g Barley Flour
  • 300g All Purpose Flour
  • 120g Sourdough Starter
  • 10g Salt
  • 2 tbsp Olive Oil
  • 625g Tepid Water


  1. Mix all the ingredients together and knead for a good 8 minutes. Leave to rest for 1 hour under a wet towel.
  2. Knead a further 5 minutes and leave to rest another 30 minutes.
  3. Stretch and fold and leave to rest 45 minutes.
  4. Stretch and fold and leave to rest 45 minutes.
  5. Leave covered in the fridge overnight.
  6. Divide in two and rest for 1 hour.
  7. Shape into balls, rest for 1h30.
  8. Preheat the oven at it’s maximum temperature, for me 270C, with a mould underneath.
  9. Score the bread, cook for 10 minutes. Before putting the bread pour water in the mould.
  10. Lower the temperature to 230C and bake a further 25 minutes.
  11. Leave to rest 30 minutes before cutting through.


Every time I have to knead and stretch and fold in the first steps I wet my hands first to get them to stick less to the dough. It is easier to handle the dough.

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