Malted Barley Bread gets its signature flavor from malted barley flour, which adds a rich, nutty sweetness and boosts browning. This bread is hearty yet tender, perfect for sandwiches, toast, or alongside soups and stews. A touch of honey enhances the malt flavor, while bread flour gives a chewy, satisfying texture.
Yields1 ServingPrep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
1 large loaf (10–12 slices)
Dry Ingredients
2 ¾cupsbread flour
¾cupmalted barley flour (diastatic for softness or non-diastatic for flavor; see tip below)
1 ½tspsalt
2tspinstant yeast
Wet Ingredients
1 ¼cupswarm water (about 105°F / 40°C)
2tbsphoney (or malt syrup for deeper flavor)
2tbspolive oil (or melted butter)
Optional Topping
1tbsprolled oats, sunflower seeds, or poppy seeds for garnish
Mix the Dough
1
In a large bowl, whisk together bread flour, malted barley flour, salt, and yeast.
In a separate bowl or large measuring cup, combine warm water, honey, and olive oil.
Pour the wet ingredients into the dry mixture.
Stir until a shaggy dough forms.
Knead
2
Transfer dough to a lightly floured surface and knead for 8–10 minutes (or mix in a stand mixer with dough hook for 6–7 minutes) until smooth and elastic.
Dough should be slightly tacky but not sticky—add a small amount of bread flour if needed.
First Rise
3
Shape dough into a ball and place in a lightly oiled bowl.
Cover and let rise in a warm spot for 1–1½ hours, or until doubled in size.
Shape the Loaf
4
Punch down dough to release air.
Shape into a tight loaf and place into a greased loaf pan or onto a parchment-lined baking sheet for a free-form boule.
If desired, lightly brush with water and sprinkle rolled oats or seeds on top.
Second Rise
5
Cover loosely and let proof for 45–60 minutes, or until puffy and nearly doubled.
Meanwhile, preheat oven to 425°F (220°C).
Bake
6
Place loaf in preheated oven.
Bake for 35–40 minutes, until deep golden brown and loaf sounds hollow when tapped on the bottom.
Internal temperature should reach 200–205°F (93–96°C).
Cool
7
Remove from pan and cool on a wire rack for at least 1 hour before slicing—this allows the crumb to set fully.
Storage
8
Store at room temperature, wrapped in a cloth or paper bag, for up to 3 days.
Freeze for up to 2 months (slice before freezing for easy access).
Tips & Variations
9
Diastatic vs. Non-Diastatic Malted Barley Flour:
Diastatic helps bread rise and stay soft—great for sandwich bread.
Non-diastatic adds flavor and color without affecting yeast activity—perfect for rustic loaves.
Replace part of the water with milk for a softer crumb.
For a stronger malt flavor, swap honey for barley malt syrup.
Ingredients
1 large loaf (10–12 slices)
Dry Ingredients
2 ¾cupsbread flour
¾cupmalted barley flour (diastatic for softness or non-diastatic for flavor; see tip below)
1 ½tspsalt
2tspinstant yeast
Wet Ingredients
1 ¼cupswarm water (about 105°F / 40°C)
2tbsphoney (or malt syrup for deeper flavor)
2tbspolive oil (or melted butter)
Optional Topping
1tbsprolled oats, sunflower seeds, or poppy seeds for garnish
Directions
Mix the Dough
1
In a large bowl, whisk together bread flour, malted barley flour, salt, and yeast.
In a separate bowl or large measuring cup, combine warm water, honey, and olive oil.
Pour the wet ingredients into the dry mixture.
Stir until a shaggy dough forms.
Knead
2
Transfer dough to a lightly floured surface and knead for 8–10 minutes (or mix in a stand mixer with dough hook for 6–7 minutes) until smooth and elastic.
Dough should be slightly tacky but not sticky—add a small amount of bread flour if needed.
First Rise
3
Shape dough into a ball and place in a lightly oiled bowl.
Cover and let rise in a warm spot for 1–1½ hours, or until doubled in size.
Shape the Loaf
4
Punch down dough to release air.
Shape into a tight loaf and place into a greased loaf pan or onto a parchment-lined baking sheet for a free-form boule.
If desired, lightly brush with water and sprinkle rolled oats or seeds on top.
Second Rise
5
Cover loosely and let proof for 45–60 minutes, or until puffy and nearly doubled.
Meanwhile, preheat oven to 425°F (220°C).
Bake
6
Place loaf in preheated oven.
Bake for 35–40 minutes, until deep golden brown and loaf sounds hollow when tapped on the bottom.
Internal temperature should reach 200–205°F (93–96°C).
Cool
7
Remove from pan and cool on a wire rack for at least 1 hour before slicing—this allows the crumb to set fully.
Storage
8
Store at room temperature, wrapped in a cloth or paper bag, for up to 3 days.
Freeze for up to 2 months (slice before freezing for easy access).
Tips & Variations
9
Diastatic vs. Non-Diastatic Malted Barley Flour:
Diastatic helps bread rise and stay soft—great for sandwich bread.
Non-diastatic adds flavor and color without affecting yeast activity—perfect for rustic loaves.
Replace part of the water with milk for a softer crumb.
For a stronger malt flavor, swap honey for barley malt syrup.
