Chock full of barley and hearty good taste. Hulled barley has more fiber than pearled because the bran is intact.



Hands-on Time: 15-20 minutes
Baking Time: 35 minutes
Total Time: 3 hours including rising time
Yield: 1 large loaf

  1. In a medium-size saucepan, bring barley and water to a boil. Cover, lower heat, and simmer for 40 minutes. If all water is not absorbed, drain.
  2. In a large bowl, dissolve the yeast in warm (not hot) milk.
  3. Stir in egg white, oil, sugar, salt, oats, and whole wheat flour.
  4. Beat vigorously by hand or with an electric mixer for 3 minutes.
  5. Mix in the barley and all-purpose flour.
  6. Turn out on floured board and knead 5 minutes or knead with electric mixer using a dough hook attachment.
  7. Place in a clean oiled bowl turning once to coat.
  8. Cover with plastic wrap or a clean towel and set in a warm place to rise 1 1/2 hours.
  9. Deflate dough and shape into a large oblong loaf.
  10. Coat a baking sheet with cooking spray.
  11. Place dough on a baking sheet, cover with a towel and let rise for 30 minutes.
  12. Preheat oven to 375 degrees.
  13. Bake 35 minutes or until the bottom of the loaf is golden brown.
  14. Remove from pan and cool on a rack.