Barley Breads

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Since barley suffers from a lack of gluten, though high in other proteins and starch, these breads have commonly been unleavened, griddle breads, such as bannocks. If a leavened barley bread is wanted, it is best to mix barley with wheat; such mixtures have been usual in parts of Europe where wheat cultivation was marginal, or in times of dearth. If a light crumb structure is desired, the fibrous and indigestible outer bran of the barley is best discarded. The flavour of barley bread is sweet and nutty.