Best Egyptian Barley Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGYPTIAN BARLEY BREAD



Egyptian Barley Bread image

Make and share this Egyptian Barley Bread recipe from Food.com.

Provided by Chocolatl

Categories     Breads

Time 3h20m

Yield 1 loaf

Number Of Ingredients 7

2 1/4 teaspoons yeast
1/2 cup lukewarm water
2 tablespoons honey
1/2 teaspoon salt
1 egg, lightly beaten
2 tablespoons shortening
2 cups barley flour

Steps:

  • Combine yeast, water, and honey, and let proof 5 minutes.
  • Add salt, eggs and shortening.
  • Stir in flour and blend until dough is workable.
  • Turn out onto a lightly floured surface and knead for a couple of minutes.
  • Place in a large greased bowl, turning to coat.
  • Cover with a towel and let stand in a warm place for 90 minutes.
  • The dough will rise slightly, but will NOT double.
  • Turn the dough out onto a lightly floured surface and knead again.
  • Shape into a round cake about 1/2" thick.
  • Place on a lightly greased baking sheet.
  • Cover with a towel and let rest for one hour.
  • Preheat oven to 425°F.
  • Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
  • Cool on a rack.

Nutrition Facts : Calories 1475.9, Fat 35.8, SaturatedFat 9, Cholesterol 186, Sodium 1255.4, Carbohydrate 259.3, Fiber 32.4, Sugar 37, Protein 41.1

SABOOB (EGYPTIAN FLATBREAD)



Saboob (Egyptian Flatbread) image

This is a crispy flatbread, goes great with Mediterranean!

Provided by TeenChef14

Categories     Bread     Quick Bread Recipes

Time 38m

Yield 8

Number Of Ingredients 4

2 cups all-purpose flour, plus more for work surface
1 teaspoon salt
¾ cup milk
1 tablespoon olive oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour and salt together in a bowl; form a well in the center. Add milk and oil; mix until smooth dough forms.
  • Turn dough out onto a lightly-floured work surface; knead until smooth and pliable, 10 to 15 minutes. Set dough aside to rest for 15 minutes.
  • Divide dough into 4 equal pieces; roll out each piece with a rolling pin to 1/4-inch thickness. Arrange on prepared baking sheet.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 24.9 g, Cholesterol 1.8 mg, Fat 2.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 0.6 g, Sodium 300.7 mg, Sugar 1.2 g

BLUE RIBBON WINNING WHOLE BARLEY SANDWICH BREAD (WITH VIDEO!)



Blue Ribbon Winning Whole Barley Sandwich Bread (With Video!) image

I worked on this recipe for years- I wanted a good tasting sandwich bread with the nutrition of barley, one that would be very moist and keep well. I must have done it because so many people have told me that this is the best bread that they have ever eaten! And to top that, I won a blue ribbin and best of division award at the fair this year (2010). I admit that it is a little more work with the extra step of cooking the barley, but if you do as I do and do it in 3 steps when you have time- it fits into anyones schedule! Another bonus is that the dough makes killer hamburger buns as well as dinner rolls. My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! (For a video series on how to make this bread, go to you tube, Baking Whole Barley Bread video: http://www.youtube.com/user/Sweetgraces#p/u/0/YLmJFXIA1pQ Thanks!)

Provided by That Napa Chicken R

Categories     Yeast Breads

Time 1h40m

Yield 20 serving(s)

Number Of Ingredients 14

1/3 cup pearl barley
4 cups water
3 1/2 cups whole wheat flour
2 1/2 cups bread flour
1/4 cup brown sugar
2 1/2 teaspoons salt
1/4 cup sesame seeds
1 1/2 tablespoons instant yeast (SAF Brand)
3 tablespoons gluten (Bob's Red Mill)
1 1/2 cups water (heat this up until very warm- about 105 degrees)
2 tablespoons olive oil
1 tablespoon molasses
2 tablespoons apple cider vinegar
1 -2 cup bread flour (add as much as needed to form a dough that sticks together and not to the sides of the bowl)

Steps:

  • Combine the whole barley and the water in a medium saucepan. Simmer on medium heat for about 50 minutes until the barley is very soft- like mushy oatmeal. Pre-cooked barley can be stored in the refrigerator until you are ready to bake your bread.
  • Hint: Make at least one batch of the bread mix- I make up about 4 of these and store them in plastic containers. They will keep fresh for about a month and make bread baking go much faster.
  • To make the bread mix, measure out the dry ingredients above and set aside for bread making day.
  • Making the Bread Dough:.
  • Combine the bread mix, the cooked barley, the water, oil, molasses and vinegar into the mixing bowl of your stand mixer (or regular mixing bowl if you are going to knead it by hand).
  • Mix together with a spoon to get it blended.
  • Now put the bowl on the mixer stand with the dough hook in place.
  • Knead by machine for about 12 minutes on medium, adding additional flour a little at a time until the dough sticks to itself and not the mixing bowl.
  • Spray a large mixing bowl or plastic container with cooking spray, add the dough (give the dough one more spray and then cover.
  • Let the dough rest on the counter for about 2 hours, then either refrigerate for later use or form into loafs, rolls or killer hamburger buns!
  • To form two loafs, flour your work surface and remove the dough from the raising container.
  • Cut the dough in half. Working with one half at a time, shape into a log- rolling the dough back and forth to smooth the edges as much as possible. Place each dough half into a loaf pan, press it down and let it sit until doubled.
  • Heat your oven to 450 degrees. Place the bread into the oven and turn the heat down to 400 degrees. Bake for 40-50 minutes.
  • I like to use an instant read thermometer- when the bread is between 195-200 degrees I know that it is time to take the bread out of the oven.
  • Let the bread cool and then devour!
  • *Note:.
  • I have been working on this recipe to increase its available nutrition profile. The modifications are as follows:.
  • 1. For the whole wheat flour, use sprouted, dried and ground whole wheat.
  • 2. Make the barley ahead and soak it for 12 hours before cooking in 1 teaspoon apple cider vinegar.
  • 3. Soak the sesame seeds (they add a wonderful flavor and texture) for 12 hours prior to making the bread- add 1 teaspoon of apple cider vinegar to the soaking water.
  • 4. I have deleted the wheat bran as there was no useful purpose for it and there was no practical way to remove the phytic acid.
  • 5. Add 1/2 cup sourdough starter to the dough to increase the acidity and give more rise to the dough.
  • Planned future modifications:.
  • 1. Increase the amount of sourdough starter.
  • 2. Decrease the amount of bread flour.
  • 3. Decrease the amount of wheat gluten.
  • Good luck and email me with suggestions!

BARLEY BREAD



Barley Bread image

It was cold and icy today; the kind of day to stay inside. My 4 year old and I decided we wanted to bake, but I was out of white or whole wheat pastry flours. So I went on a search of things we could make with my assorted different flours. This is adapted from a recipe I found online. It does not rise much and is a bit crumbly but is a nice dense bread to smear with a bit of butter or dunk into soup.

Provided by ladypit

Categories     Yeast Breads

Time 3h25m

Yield 2 round breads

Number Of Ingredients 9

1 tablespoon yeast
1/2 teaspoon brown sugar
1/2 cup warm water
1 -2 cup barley flour
1 1/2 teaspoons brown sugar
1/2 cup warm water
1 tablespoon canola oil
1 teaspoon salt
1/3 cup white bean flour

Steps:

  • Spray a baking sheet with nonstick spray.
  • Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well. Let the yeast bubble and foam.
  • In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water. Mix together well.
  • Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
  • Add the yeast mixture and mix well.
  • Add the bean flour and mix well.
  • Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
  • Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
  • Form 2 small balls and place them on the cookie sheet. Make a small cut in the tops of each.
  • Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
  • Preheat the oven to 350 degrees. Bake for 1 hour.

BARLEY BREAD



Barley Bread image

Make and share this Barley Bread recipe from Food.com.

Provided by Rita1652

Categories     Yeast Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 8

1 1/2 cups water
1 tablespoon olive oil
3 cups bread flour
1 cup barley flour
1 1/2 teaspoons yeast
2 teaspoons brown sugar
1 teaspoon salt
1/4 cup sunflower seeds

Steps:

  • Place all ingredients except seeds in the bread machine according to the manufactures directions.
  • Press dough / fruit and nut cycle. At the beep add the seeds.
  • When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
  • Rise for 45 minutes. Make a deep cut right across the top. Dust with flour.
  • rest for 10 more minutes while oven preheats to 425 degrees. Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #cuisine     #preparation     #healthy     #breads     #african     #oven     #vegetarian     #egyptian     #dietary     #equipment     #4-hours-or-less

Related Topics