My Nana taught me how to bake wheat-free barley bread because whenever I eat wheat bread, I would usually experience digestive issues. So, I need to avoid eating wheat bread. Her barley bread is really easy to bake, and it’s also a great alternative. Moreover, the barley flour that my Nana use also provides many of the same nutritional benefits as wheat flour, including fiber and protein.
If you have a wheat allergy or are looking to make healthier dietary choices, baking a tasty wheat-free barley bread is an excellent way to do so. Barley is a versatile grain that can be used as an alternative to wheat in many recipes.
It has a nutty flavor and can provide the perfect base for making delicious loaves of bread without the use of gluten-containing flour. Not only will you get the satisfaction of having made something yourself, but you’ll also be able to enjoy its unique taste and texture while ensuring your diet remains balanced and free from allergens.
How to Bake Barley Bread in Traditional Way
My Nana’s house still has an old-fashioned outdoor oven that uses wood or charcoal as its fuel source for cooking. This rustic piece of equipment is a relic from the past, and it is amazing to think that it was once used on a regular basis by our grandmother for all her delicious recipes. Of course, I did not let the chance slide to bake in her old oven. So, I let her teach me to bake her wheat-free barley bread recipe in a traditional way.
There’s nothing like the taste of homemade bread, so my Nana and I recently decided to try baking a tasty barley bread in her old outdoor oven. It took a lot of hard work and traditional tools and methods, but the warm, hearty loaf of bread that came out of it was well worth the effort.
Preparing the Barley
First, we began the arduous process of preparing the barley flour by utilizing the traditional tools passed down through generations. My Nana brought out her reliable and dependable grain mill, which had been in our family since time immemorial. We toiled over, carefully grinding the barley berries into a fine powdery texture, taking great care to sift out any remaining fragments of bran or husk for an optimal smoothness in texture.
Then, to make the dough, we mixed the barley flour with yeast, salt, and water. We worked the dough until it was smooth and stretchy, and then we let it rise for a few hours until it had doubled in size. From there, we shaped it into a loaf and put it in a cast iron pan to bake in the oven.
Preparing the Classic Oven
Next, it was time to heat the ancient outdoor oven for baking. This classic wood-fired brick oven has been a part of my Nana’s backyard for countless years, and I will always remember it fondly. We use a long-handled brush to thoroughly remove any residual ashes and particles from the oven, ensuring it is completely spotless and prepared for baking.
In order to make the oven operational, we started a fire within it and allowed the flames to gradually burn until the walls had reached a sufficient temperature for baking. We also make sure that this heat was just right so that our wheat-free barley bread was perfect every time.
Baking the Bread
Finally, it was time to bake the bread. Taking great care to avoid any potential harm from the scorching oven walls, we used a long-handled peel to delicately place the pan inside. The oven was searingly hot and ready for us to finish off our delicious bread creation.
We closed the oven door and let the bread bake for about an hour. We wait until the crust turns golden brown. Nana said that we could also tell if the bread was done and if the bottom part would sound hollow when tapped.
When we finally took the bread out of the oven, it was steaming hot and smelled great. We let it cool for a few minutes before cutting into it and enjoying the warm, tender crumb and the nutty, wholesome flavor of the barley. It was a really fun and memorable time baking, and I’ll always remember it.
Baking Wheat-free Barley Bread without an Oven
I live in a small apartment, and I don’t have enough space for an oven, so I asked my Nana if it’s also possible to bake wheat-free barley bread on a stovetop. Luckily, she was more than happy to teach me how to do it.
She said all I need is to prepare the barley flour the same way we did it when we were baking the bread in our old oven. Once the dough is ready, she said to prepare the cookware. The best cookware to use is a large cast iron pan where a small baking pan can fit.
She added that I needed to elevate the baking pan from the bottom of the cast iron to prevent my bread from getting burned. She suggests using a rack or trivet. Once everything was set, she said to place the bread dough inside the pan and heat the large cast iron until it was hot enough.
Then, she said to cover the pan with a lid to trap in the steam and heat, creating a makeshift oven. We can bake the bread for about 20 minutes on each side, rotating the pan halfway through to ensure an even bake. Nana reminded me that it’s important to keep the heat at a moderate temperature so that the bread doesn’t burn on the bottom.
Nana’s Tips for Baking Wheat-free Barley Bread
No matter what kind of oven you’re working with, whether it’s an old one, a stovetop, or a high-end oven, it is absolutely essential that you use only the freshest ingredients when baking your barley bread. Using anything less than the very best ingredients can have a negative effect on the final outcome of your dish. This means that you should be sure to source only the finest products available for this type of recipe.
Nana also said that the key to perfect barley bread is patience and following the recipe. Taking your time, paying attention to detail, and not cutting any corners – are all essential elements in ensuring that you will create a delicious loaf of barley bread.
