April 21, 2024 - 12:02pm
The Breads of Egypt - Barley bread
Hey everyone,
I've posted another recipe on my website, this time for a pocket-style barley bread we have in Egypt. This one was slightly challenging to produce a full pocket with barley flour since it doesn't contribute any gluten. Pocket formation seems to depend on a strong gluten network and I managed to get enough strength in the dough by using 50% wheat and 50% barley while pushing my oven to its maximum temperature.
Check out the recipe here: Egyptian barley bread recipe
Let me know if you've tested it and how it turned out. Have you tried using barley flour before in baking? There seems to be little information here on The Fresh Loaf about barley flour.
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Comments
These look very well done! I have only used malted barley flour so far, and only in 15% amounts, and not in pita-style breads. I think I can get some non-malted flour from my local water-wheel mill, and now I am getting interested in trying some out.
How does the flavor and texture of these breads differ from whole wheat ones, and how do yours compare with the professionally-made ones?
TomP
Thank you. It was quite tricky to get all 6 loaves fully opened with a decent flavour. I'd say it tastes milder than a whole wheat pita. The stuff I can get from bakeries is not 100% consistent with one another but I noticed a slightly sweeter grain flavour from one of the bakeries. I didn't get that as much in my home batch.
These look marvelous and I’m sure they tasted great as well. I’ve never made anything with barley flour, but love barley itself. I’ll save your recipe to try in the future.
Benny
Thank you. Good luck.