Quick Barley Bread (no yeast, 100% barley flour)

5 from 2 votes

Quick Barley Bread (no yeast, 100% barley flour)

If you love homemade bread but hate waiting for dough to rise, this quick barley bread with 100% whole barley flour will be your new obsession. No yeast, no kneading. Just wholesome ingredients, and rich flavor that feels straight out of a Greek village kitchen. The recipe is intentionally small so it fits perfectly in your air fryer, but it bakes just as beautifully in a regular oven.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Bread, Breakfast

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings: servings

Calories: 230kcal

Author: Makos

Ingredients

1 ½ cups barley flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoons salt
1 cups Greek Yogurt
1 tablespoon honey
2 ½ tablespoons olive oil
1 large egg

US Customary - Metric

Instructions

In a large bowl, using a wooden spoon, mix the barley flour, baking powder, baking soda and salt. Make a well in the center of the bowl with the wooden spoon.
👉 If using your oven: Preheat it to 356°F (180°C).
👉 If using your air fryer: no need to preheat it.
👉 Grease an 8.5 x 4.5 inch (21.6 x 11.5 cm) loaf pan with oil (I use disposable aluminum foil pans which fit in my air fryer).
Add the Greek yogurt, honey, olive oil, and egg to the dry ingredients and stir until just combined and you can no longer see pockets of flour in the dough.
Transfer the batter into the loaf pan and level the surface with a rubber spatula.
Bake in the air fryer at 265°F (130°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Or bake in the oven for 47-50 minutes or until a toothpick inserted into the center comes out clean.
👉 Baking time can vary slightly depending on the material of the baking pan.

Video

Notes

This barley bread has a soft and tender crumb and it's not suitable as sandwich bread.

Optionally, you can add chopped walnuts and golden raisins (about ½ cup each for the basic recipe).

Storage

You can store the bread on the counter in a plastic bag for 2 to 3 days. Alternatively, wrap it tightly in plastic wrap and then store it in the refrigerator for up to 5 days or in the freezer for up to 3 months.

When you are ready to eat the bread, thaw it overnight in the refrigerator and then reheat it in the oven or toaster oven until warmed through.

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Scroll down ⬇️ for serving ideas and smart pairings

Nutrition