Barley Bread (Krithinia Psomi)

Name: Barley Bread (Krithinia Psomi)
Yield: 10
Ingredients: Barley flour — 420 g (3 cups); Bread flour — 125 g (1 cup); Warm water — 360 ml (1.5 cups); Active dry yeast (or a traditional starter) — 1.5 tsp; Salt — 1.5 tsp

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Barley flour — 420 g (3 cups)
Bread flour — 125 g (1 cup)
Warm water — 360 ml (1.5 cups)
Active dry yeast (or a traditional starter) — 1.5 tsp
Salt — 1.5 tsp

Method

Dissolve the yeast in the warm water and let sit for 10 minutes until foamy.
Combine the barley flour, bread flour and salt in a bowl, then add the yeast mixture, kneading for
–10 minutes into a dense dough.
Cover and let rise in a warm place for 1–1.5 hours (barley dough rises more slowly and less dramatically than wheat).
Shape into a round loaf and place on a baking tray.
Let rise for a further 30 minutes.
Preheat the oven to 220°C (425°F) and bake for 35–40 minutes until deeply golden.

Introduction: A dense, hearty bread made from barley flour, the everyday staple bread of ordinary Byzantine households.

Cultural Background: While wheat bread was prized and distributed to citizens of Constantinople through state programs, barley bread remained the more affordable, everyday staple for much of the wider empire’s population, particularly outside the capital.

Tips: Barley dough is denser and less elastic than wheat dough — knead gently rather than vigorously. Don’t expect the dramatic rise of a pure wheat loaf, as barley bread is naturally denser.

Variations: Adjust the barley-to-wheat ratio according to preference and availability. Serve alongside soups, stews or cheese.

Storage: Store wrapped at room temperature for up to 3 days.

Reheating: Warm briefly in an oven at 180°C (350°F) for 5–8 minutes to refresh.

Nutrition: Per serving (approx., 1 slice): 160 kcal, 5 g protein, 1 g fat, 32 g carbohydrate.

FAQs:

Q: Why was wheat bread reserved for citizens of Constantinople?

A: The Byzantine state maintained grain distribution programs for the capital’s population, inherited from Roman precedent, while barley bread remained the more common staple across much of the wider empire.

Q: Is barley bread denser than wheat bread?

A: Yes, barley has less gluten-forming protein than wheat, resulting in a denser, less airy loaf.