Barley Bread – Mildly Aromatic Whole Grain Bread with a Fine Crumb

Barley bread brings nutty warmth to your baked goods without being overpowering. The finely soft result comes from the sophisticated blend of whole grain barley and spelt – perfect for those who love whole grain bread but don't want an intense rye flavor.

✓ Whole grain barley groats and barley flakes – a hearty bite with a mild note

✓ Whole grain spelt flour and dried spelt sourdough – natural seasoning and improved freshness

✓ Barley caramel malt and barley malt extract – subtle sweetness without refined sugar

✓ Guar gum stabilizes the crumb – consistently moist even after days

✓ Ideal for baking yourself or as a baking mix for your favorite customers

Tip: Use the barley bread as a baking mix – process about 500 g of barley bread with 200 g of water and 10 g of fresh yeast into a loose dough. Bulk fermentation at room temperature for approx. 45 minutes, then proof in a proofing basket or loaf pan for 60–90 minutes at 26–28 °C. Bake in a preheated oven at 210 °C for about 35–40 minutes – until the crust is a beautiful dark brown and the bread sounds hollow when tapped.

Ingredients List:
Whole grain barley groats, whole grain spelt flour, dried whole grain spelt sourdough, whole grain barley flakes, barley groats, sugar, barley caramel malt, iodized table salt, barley malt flakes, stabilizer: guar gum, dextrose, barley malt extract, emulsifier: lecithin, acidity regulator: sodium diacetate