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Barley and Wheat Germ Sandwich Bread

by:
January 30, 2011
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Barley and Wheat Germ Sandwich Bread
  • Makes 1 good sized loaf, boule or batard
Author Notes

Here’s a fragrant sandwich bread I’ve been making a lot lately. Like so many of our favorites, this one features barley and wheat germ; both give the bread a beautiful texture and flavor. This loaf has barley flakes as well as barley flour. Be sure to soak the flakes right before making the dough. I don’t know if it is the weight of the flakes, or if they are like shards breaking the gluten strands, or if there is some other explanation, but I do know that you get a much better rise, and a more even, chewier crumb, when you soak the flakes. This makes great toast and is particularly well suited for panini. Enjoy!! —AntoniaJames

What You'll Need
Ingredients
  • 517 grams (1 ½ cup / 354 ml) whole milk
  • 54 grams (½ cup / 120 ml) rolled barley flakes
  • 7 grams (2 teaspoons / 10 ml) instant yeast
  • 36 grams (3 tablespoons / 45 ml) olive oil
  • 42 grams (2 tablespoons / 30 ml) honey, warmed
  • 405 grams (scant 3 1/4 cups / 755 ml) bread flour
  • 40 grams (6 tablespoons / 90 ml) toasted wheat germ (Different suppliers' products vary in their mass/volume. Please use a scale for best results.)
  • 60 grams (½ cup / 120 ml) barley flour
  • 7 grams (1 tablespoon / 15 ml) gluten
  • 6 grams (1 teaspoon / 5 ml) kosher salt
  • Olive oil for the bowl and the loaf pan
  • Butter for brushing on the loaf
Directions
  1. Scald the milk. Pour it over the barley flakes in the bowl of a stand mixer. Allow to cool until just warm to the touch.
  2. Add the yeast, oil, honey and wheat germ. Stir well to combine. Add the flours and salt. Stir just to moisten the flour.
  3. Run the dough hook for 3 minutes, scraping down to ensure the flour if fully incorporated. Let rest for 20 - 25 minutes.
  4. Knead using the dough hook for 12 minutes. The dough may be sticky. Don't worry; the cereal and flour will continue to absorb the liquid.
  5. Drizzle about a teaspoon of olive oil into a large bowl; flip to coat. Cover with a tea towel and let rise until doubled, 60 - 90 minutes.
  6. Press the dough gently into a rectangle that’s about as long as your loaf pan. Shape it by rolling tightly, starting with one of the long sides. Gently pinch the ends. Put the dough, seam side down, into a well-oiled loaf pan. Let rise until it domes about an inch above the rim of the pan. This should take about an hour, or a bit less. Meanwhile, heat the oven to 400 degrees Fahrenheit. (You can also make this as a boule, as shown in the photo above: shape into a ball and let rise, seam side up, in a flour-dusted banneton or bowl lined with a tightly woven tea towel. When it's not quite doubled in size, invert onto a parchment lined baking sheet with one open side (or a flour-dusted pizza peel), slash and bake on a hot pizza stone.)
  7. Slash the top of the loaf and bake for 45 minutes, tenting with foil after 25 if the crust seems to be darkening quickly. Remove and place on a wire rack to cool. Brush the top immediately with butter. (I use the end of a stick of salted butter for this, rubbing it over the loaf, holding the butter in its wrapper.) Allow the loaf to sit for at least an hour before slicing. I hope you like this.
  8. This recipe was contributed by Food52 user, AntoniaJames.
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AntoniaJames

Recipe by: AntoniaJames

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7 Reviews

ktr
ktr March 8, 2016
My husband declared this one of the top 5 breads ever. I used old fashioned oats instead of barley flakes, and all purpose flour instead of bread flour and then increased the gluten to 9grams. I also had to refrigerate the dough for the first rise. With all those changes, I wasn't sure how it would turn out. Now I can't wait to make it again without the substitutions.
 
Scottsdale B.
Scottsdale B. August 18, 2013
Questions: 1) Do rolled barley flakes have the same low glycemic index of whole or pearled barley? 2) Is barley flour a whole grain flour? 3) Who manufactures-carries rolled barley flakes and barley flour?
 
AntoniaJames
AntoniaJames August 20, 2013
I don't know the answer to your first question, so you might want to ask the Hotline here on FOOD52.

Bob's Red Mill produces both barley flour and barley flakes, which it calls "rolled barley flakes." The label on the flour bag says it is a whole grain flour.

I'm able to get both barley flakes and barley flour at an independent bulk foods store nearby (the Food Mill in Oakland -- an amazing place).

I believe I've seen them in bulk at Whole Foods, too. Call your local WFM first, though, as products offered in the stores differ, based on the demand in their local communities. With all of the alternative grain cookbooks these past few years, barley in various forms has become much more widely available! ;o)
 
AntoniaJames
AntoniaJames January 31, 2011
Well thank you, HLA. The crumb on this is perfect, to my mind, and it smells delicious, too, as you bite into a slice. The "nose" of a good slice of bread is often overlooked. I think the honey, wheat germ and olive oil can be thanked for that here. ;o)
 
drbabs
drbabs January 30, 2011
So glad you're sharing your wonderful breads!
 
AntoniaJames
AntoniaJames January 31, 2011
My pleasure, really. This is one of my best, ever. Thanks so much. ;o)
 
hardlikearmour
hardlikearmour January 30, 2011
Sounds delicious, excellent instructions, and the crumb looks beautiful! Well done, AJ!