Hulled Barley Bread

6 Reviews
80% would make this recipe again

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Soaking : 8 h Preparation : 10 min Cooking : 1 h 30 min Standing : 10 min
300 calories/serving

Ingredients

2/3 cup hulled barley, soaked overnight and drained 120 g
1/2 cup wheat germ 60 g
1/4 cup walnuts, finely chopped 26 g
1/3 cup sunflower seeds, ground 40 g
1 stalk celery, cut into small dices 70 g
1 onions, finely chopped 200 g
1 1/2 cup Cheddar cheese, grated 110 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 eggs size large, lightly beaten
2 tbsp Italian parsley, fresh, finely chopped 10 g

Before you start

This bread can be made in advance and reheated in the oven or microwave.

Method

  1. Soak the barley for at leat 8 h.
  2. Drain the barley thn put it in a pot with 500 ml (2 cps) water. Bring to a boil, then lower the heat, cover and simmer 40 min. Drain if necessary and set aside.
  3. Preheat the oven to 180°C/350°F. Lightly oil a 22 cm (9 po) bread pan.
  4. In a large bowl, mix all the ingredients.
  5. Press the mixture into the prepared pan.
  6. Bake in middle of the oven for 50 min. Cool for 10 min before unmolding. Unmold and slice. Serve.

Observations

Serve topped with tomato sauce.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

300

Fat

16 g

25 %

Saturated 5.7 g
+ Trans 0 g

28 %

Cholesterol

120 mg

Sodium

160 mg

7 %

Carbohydrate

26 g

9 %

Fibre

6 g

26 %

Sugars

2 g

Net Carbs

20 g

Protein

15 g

Vitamin A

11 %

Vitamin C

6 %

Calcium

17 %

Iron

18 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 1
Fats 2 ½
More info
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Reviews

6 Reviews (6 with rating only) 80% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Nuts | First courses/Appetizers | Lunch box | High Iron | Bake

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