Barley Bread (Krithinos Artos)
The Quirky Foodster Team
Ingredients
- Barley flour — 400 g (14.1 oz)
- Wheat flour (for structure) — 100 g (3.5 oz)
- Salt — 1 tsp
- Dried yeast or a piece of sourdough starter — 1 tsp
- Warm water — 300 ml (1 1/4 cups)
- Olive oil — 1 tbsp
Method
- Combine the barley flour, wheat flour, and salt in a bowl.
- Dissolve the yeast in the warm water and add to the flour along with the olive oil.
- Mix and knead into a firm dough, about 8-10 minutes.
- Cover and let rise in a warm place for about 1 hour, until slightly expanded.
- Shape into a round loaf and place on a baking tray.
- Bake at a moderate-high heat (around 200°C) for 30-35 minutes, until firm and browned on top.
Introduction: A dense, rustic loaf made from barley flour, the most widely eaten bread of the ancient Greek world.
Cultural Background: Barley bread was the everyday bread of the majority, cheaper to grow and mill than wheat, while wheat bread carried more prestige and was more often eaten by the wealthy or on special occasions.
Tips: Barley flour has little gluten, so expect a denser rise than an all-wheat loaf — this is authentic, not a sign of failure.
Variations: A handful of crushed roasted barley grains can be worked into the dough for texture.
Nutrition: Approx. 190 kcal per slice.
FAQs:
Q: Why mix in some wheat flour?
A: Pure barley flour doesn’t hold together well without gluten; a little wheat flour keeps the loaf from crumbling apart while staying true to the character of the original.
Q: Was barley bread looked down upon?
A: It carried a humbler reputation than wheat bread, but was eaten widely across all classes.
- Barley flour — 400 g (14.1 oz)
- Wheat flour (for structure) — 100 g (3.5 oz)
- Salt — 1 tsp
- Dried yeast or a piece of sourdough starter — 1 tsp
- Warm water — 300 ml (1 1/4 cups)
- Olive oil — 1 tbsp
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