Breads
Barley Bread with Sesame Seeds
Ingredients
Method
- Dissolve the yeast in the warm water and let stand for 5 minutes until foamy.
- Combine the barley flour, emmer flour, salt, and sesame seeds in a large bowl.
- Stir in the yeast mixture to form a dense dough, kneading for 8-10 minutes until cohesive.
- Cover and let prove in a warm place for 1 hour.
- Shape into a rounded loaf, scatter extra sesame seeds on top, and place on a baking tray or in a loaf tin.
- Bake at 200°C (400°F) for 30-35 minutes until deeply golden and hollow-sounding when tapped underneath.
Native/Reconstructed Name: Ta en Sha'a (barley bread)
Cultural Background: Barley bread served as a more affordable, everyday alternative to bread made from finer emmer wheat,
typically eaten by laborers and lower-status households. Barley flour produces a denser, more textured loaf,
and sesame seeds — pressed widely for their oil — were often scattered on top both for flavor and as a
practical use of a common household ingredient.
Tips:
– Barley flour has less gluten than wheat, so the loaf will be denser — this is expected and authentic.
– Let the loaf cool for at least 15 minutes before slicing to help it set.
Variations:
– Increase the proportion of emmer flour for a lighter, more open-crumbed loaf.
– Add a spoonful of honey to the dough for a lightly sweetened everyday bread.
Storage: Store wrapped at room temperature for up to 3 days.
Reheating: Slice and toast lightly, or warm whole in a low oven.
Nutrition: Approx. 230 kcal, 6 g protein, 42 g carbohydrate, 5 g fat per serving.
FAQs:
Q: Why mix barley with emmer flour rather than using only barley?
A: Barley alone produces a very dense, crumbly loaf; a portion of emmer flour helps the bread hold together
better.
Q: Is sesame seed topping historically accurate?
A: Yes — sesame was cultivated and pressed for oil in ancient Egypt, and using the seeds on bread is a
plausible and practical use.