Barley Bread


1 cup Plain Yogurt 
2 large Eggs 
1 cup lukewarm Water 
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast 
2 teaspoons Sea Salt 
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey 
4 cups All-Purpose Flour 
1/2 cup lukewarm Milk 
1 tablespoon Vital Wheat Gluten


Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes.

Mix yogurt and eggs in a measuring cup or bowl.

Add flours, and yogurt mixture to bloomed yeast.


Mix and knead dough with dough hook for 5 minutes. 

Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

Remove from pans and allow to cool on a rack on the counter.