Barley Bread

My Unexpected Love Affair with Barley Bread

For years, I’ve been a creature of habit in the kitchen. My go-to breakfast? Toast. Lunch? A sandwich. Dinner? Often something involving pasta. I was comfortable in my culinary routine, predictable as clockwork. Then, a trip to a small, family-run bakery in the heart of rural Sweden changed everything. It wasn’t the charming storefront or the friendly baker; it was the bread. Specifically, a loaf of barley bread.

Initially, I was skeptical. Barley bread? It sounded…rustic. Perhaps even a little rough around the edges. My image of bread involved fluffy, pillowy loaves, the kind that practically melt in your mouth. This barley bread, however, was different. It had a dense, almost earthy texture, with a satisfying crunch around the edges. It wasn’t airy and light; instead, it was substantial, with a satisfying chewiness that I found surprisingly addictive. The flavor was unlike anything I'd experienced before – a subtle nuttiness with a hint of sweetness. I’ve always considered myself a connoisseur of good bread, and this barley loaf quickly became a contender for my all-time favorite.

The experience of that first taste in Sweden sparked a fascination with barley as a baking ingredient, transforming my understanding of bread beyond simple flour and yeast. It also introduced me to the world of whole-grain baking, opening my eyes to new textures, flavors and nutritional possibilities I never knew existed. Since then, I’ve become deeply engrossed in experimenting with different recipes, always seeking to recreate that initial “wow” moment I had in the Swedish bakery.

The beauty of barley bread, I discovered, lies not just in its unique flavor and texture, but also in its versatility. Its dense crumb makes it perfect for soaking up flavorful soups and stews, adding a hearty element to every bite. I've enjoyed it alongside robust lentil stews, creamy tomato-based soups, and even hearty vegetable curries. Its firm texture stands up well to a variety of toppings and spreads. I love slathering it with honey and a sprinkle of sea salt for a simple yet elegant snack. Avocado slices create a delicious and satisfying open-faced sandwich, while a smear of nut butter adds a lovely balance of sweet and savory. The possibilities are endless.

What I appreciate most about barley bread is its versatility. It’s a blank canvas, suitable for both sweet and savory combinations. I discovered a particular fondness for pairing it with cheeses. The slight nuttiness of the barley complements the sharpness of cheddar or the creamy richness of brie. I once even experimented with a sweet and spicy combination – a spread of fig jam paired with a sprinkle of chili flakes. The result? Unexpectedly delicious.

My journey with barley bread has been more than just a culinary adventure; it’s been a rediscovery of the simple pleasures of baking and the satisfaction of creating something delicious and nutritious from scratch. It's a testament to the fact that sometimes, the most unexpected ingredients can lead to the most rewarding experiences. And it’s a reminder that the journey, from that first bite of barley bread in a small Swedish bakery to my own kitchen experiments, is as delicious as the destination.

The recipe included here is my own adaptation, honed over many attempts, to perfectly capture the unique flavor and texture of that unforgettable Swedish bread. It's a testament to the humble power of barley flour, transformed into something truly special. I invite you to try it and embark on your own barley bread adventure. You might be surprised at what you discover.

Step-by-step

• Add honey and 7 fl oz water to a pan and heat until just warm.
• Add the yeast and put in a warm place for 20 minutes.
• Sift the flour and salt into a mixing bowl. You can use a fine-mesh strainer instead of a sifter. Just use a spoon to tap the sides of the strainer to sift the dry ingredients through the mesh. You can also use the spoon to ‘stir’ the flour if you prefer, make sure the spoon is touching the bottom of the strainer and stir in a circular motion just inside the rim of the strainer.
• Once all the dry ingredients are sifted, form a well in the center and add the yeast mixture.
• Combine gradually adding the 7 oz water until a firm dough is formed.
• Roll the dough into a ball and cover with a damp cloth and leave in a warm spot for 1 hour 40 min until well risen.
• Turn the dough out onto a lightly floured surface, and using your hands shape it into a flat round shaped about 1 cm (1/2 inch) thick and 4 1/2 inches wide. Cover with a cloth and allow to rise for 20 min.
• Heat a flat dry pan over medium heat. Cook until pale golden in color and fluffy all the way through, turning several times as the bread cooks.