Apple Barley Bread

There is nothing—like the smell of fresh bread wafting through the house, especially when cinnamon and apples are involved! This loaf is one of our absolute favorites because it’s hearty, wholesome, and feels like a warm hug in every slice.

We’re packing this beauty with oats, barley, and whole wheat for that perfect chewy texture. But the best part? It’s totally flexible! If you’re a purist, you can easily swap the grains to make this an all-oat or all-barley loaf—it’ll still be just as delicious.

You can bake it freeform as a rustic round for that ‘bakery-style’ look, or pop it into a loaf pan if you want a more uniform shape for the kids’ sandwiches. Whether you’re slathering a warm slice with butter or using it for the ultimate morning toast, this bread is a total game-changer for your kitchen!

Apple Barley Bread

Yield: 1 9×5″ loaf

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Rise time 3 hours hrs

Total Time 3 hours hrs 50 minutes mins

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Servings

8 Servings

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Ingredients

• ½ cup (45g) rolled oats
• 1/2 cup (45g) barley flakes
• 2 cups (454g) boiling water
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons (9g) salt
• 2 tablespoons (14g) flax meal or 1 tablespoon (11g) vegetable oil
• 2 tablespoons (18g) vital wheat gluten
• 1/4 cup (28g) dry milk
• 2 3/4 cups (312g) white whole wheat flour
• 1/2 cup (43g) dried apples chopped
• 3/4 cup (128g) cinnamon chips optional

Instructions

• Place the oats and barley in a bowl (or the bucket of a bread machine) and pour the boiling water over them.
• Cool to lukewarm, about 20 minutes. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the remaining ingredients, except the apples and cinnamon chips.
• Stir, then knead to make a soft, slightly sticky dough (or allow to go through the dough cycle of a bread machine). If you’re kneading by hand and the dough is very sticky, allow it to rest for 15 minutes before adding more flour.
• Add the apples and cinnamon chips at the end of the kneading process, or when indicated by the bread machine.
• Let the dough rise, covered, for 1 hour, until it’s puffy.
• Turn the dough out onto a lightly greased work surface, knead gently, then form into a loaf or ball.
• Place on a greased or parchment-lined baking sheet, or in a greased 9″ x 5″ loaf pan.
• Cover and let rise until almost doubled in bulk, 1 to 1 1/2 hours. Preheat the oven to 400°F while dough is rising.
• Bake the bread for 35 to 40 minutes, until it’s deep brown and sounds hollow when thumped on the bottom. An instant-read thermometer inserted into the center of the loaf will register 205°F.
• Remove it from the oven, cool in the pan for 10 minutes, then turn it out of the pan onto a rack to cool completely.
• Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.

Notes

Source: Recipe courtesy of www.kingarthurflour.com and www.wholegrainscouncil.org