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Greek barley bread.
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5 from 1 vote

Greek Barley Bread Recipe (50% barley flour)

If you’ve ever wondered why barley bread has fed generations of Greeks, here’s the honest answer: it’s simple, hearty, and far more flavorful than you expect. This isn’t the soft, forgettable loaf you grab on autopilot. This is real bread with barley flour, the kind that tastes rustic, earthy, and deeply satisfying.
Prep Time40 minutes
Cook Time50 minutes
Resting time1 hour 30 minutes
Total Time3 hours
Course: Bread
Cuisine: Greek, Mediterranean
Diet: Vegan, Vegetarian
Servings: 12 slices (50 g)
Calories: 139kcal
Author: Makos

Equipment

  • 1 loaf pan 8.5 x 4.5 inches (22 x 12 cm)

Ingredients

  • 1 cup water warm
  • 0.63 oz fresh yeast see note#1 for dry yeast
  • 1 ½ cups whole wheat flour see note#2
  • 1 ⅔ cups whole barley flour see note#2
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1.5 tablespoons extra virgin olive oil
  • 1 teaspoon fine sea salt
US Customary - Metric

Instructions

  • Add the water, the yeast and 2 tablespoons of the whole wheat flour to a mixing bowl and stir until the yeast dissolves. Transfer to a warm place and leit sit for 15 minutes until foamy.
    👉 To speed things up, I prefer placing the bowl inside the oven and use the "proof" setting at 90°F (32°C). Optionally, add a pinch of sugar to activate the yeast faster.
    A bowl with water and yeast and a bowl with flour.
  • Add the rest of the whole wheat flour, the barley flour, the red wine vinegar, the olive oil and the salt and mix until combined. Then, transfer the mixture to a work surface and knead until you get a soft pliable dough (about 10 minutes).
    👉 You can also do this with a stand mixer with the dough attachment.
    A hand adding barley flour to the yeast mixture.
  • Place the dough to a greased bowl, cover with a clean kitchen towel and let it rest in a warm place (a warm oven is ideal) until doubled in volume (about 60 minutes).
    A hand placing bread dough in a bowl.
  • Deflate the dough and trasfer it to your working surface. Knead for 5 more minutes and shape a loaf.
    Two hands kneading barley bread dough on a wooden surface.
  • Transfer the loaf to a greased, 8.5 x 4.5 inches (22 x 12 cm) loaf pan or a loaf pan lined with parchment paper. Cover with a clean kitchen towel and let it rest in a warm place for 30 minutes or until almost doubled in volume.
    Preheat your oven to 430°F (220°C).
    Two hands placing a barley loaf inside a loaf pan.
  • Once the loaf is almost double in volume bake in the oven for 10 minutes, then turn the temperature down to 390°F (200°C) and continue baking for 40 minutes more. Remove from the pan and let it cool on a rack.
    ✏️ The barley bread will not rise much after baking. This is normal, because it doesn't contain enough gluten.
    A risen barley loaf inside a loaf pan.

Video

Notes

Note #1: If using instant dry yeast, use half the amount in weight.
Note #2: For more accurate results, if possible use a kitchen scale for your measurements. For reference, 1 cup whole barley flour = 105 grams and 1 cup whole wheat flour = 125 grams.
For the days you don't have time, I suggest making this quick barley bread with 100% barley flour and no yeast or this whole wheat Greek Yogurt Bread without yeast.

Storage:

Once the barley bread has cooled, wrap it well with plastic wrap and store at room temperature for 2 days or refrigerate for up to 5 days.
Continue reading below for serving suggestions and pairings

Nutrition

Calories: 139kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 127mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg
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