Barley Bread

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  • Barley has been a valued grain in food products, including bread for many millennia.

  • This dense, rustic flat bread has a satisfying nutty taste and crunchy texture around the edges. Itís great served with soups and stews, or salads. Itís also nice on itís own, spread with honey or avocado as a snack or light meal. Best served warm, right from the oven.

  • Because itís wheat-free, this bread doesnít contain the amount of gluten that a wheat-based loaf would, so therefore it doesnít puff up and create a light, airy bread like wheat-based loaves. Itís more a cross between a flat-bread and a cracker, crunchy around the edges. But I love the texture, it feels much more substantial than a typical airy loaf. Itís chewy in the middle, crunchy around the edges and much more flavorful than wheat flour.

  • This is one of the easiest and quickest bread recipes Iíve ever used. No bread maker or mixer required, itís easy enough to do it all manually. You donít need to wait until the dough rises (proofs), so itís a great option for whipping up some bread at the last minute to go with your meal.

  • Barley contains a high level of β-glucan, fibre, amylase and antioxidants which can all contribute to good health. By substituting an amount of wheat flour with barley flour in bread researchers hope to develop a loaf that will be popular with consumers and at the same time better for them.

  • Barley bread usually was baked in the round form and was broken into pieces when eaten.

  • Subjects consumed a barley bread providing 5.2g of beta-glucan.

  • The highest satiety rating was awarded to the whole-grain barley bread, which contained the higher amount of dietary fiber per serving.

  • Flatbreads made from barley meal are common in Sweden, and the loaves were dried and kept up to six months as a staple food.

  • Ancient type of bread called drylur is not unlike the "ash bread" made from barley flour and water in ancient Norway.

  • Barley fractions are feasible functional ingredients that can be used in the formulation of yeast breads of a high baking, sensory and nutritional quality.

  • Bread products comprising waxy barley flour less the shortenings which were one of the staple ingredients for making bread products are essentially fat free have a longer shelf life and are healthier for people than conventional bread products.

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