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Malted Barley Bread

Yields1 ServingPrep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

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.

Malted Barley Bread

1 large loaf (10–12 slices)
Dry Ingredients
 2 ¾ cups bread flour
 ¾ cup malted barley flour (diastatic for softness or non-diastatic for flavor; see tip below)
 1 ½ tsp salt
 2 tsp instant yeast
Wet Ingredients
 1 ¼ cups warm water (about 105°F / 40°C)
 2 tbsp honey (or malt syrup for deeper flavor)
 2 tbsp olive oil (or melted butter)
Optional Topping
 1 tbsp rolled oats, sunflower seeds, or poppy seeds for garnish
Mix the Dough
1

  1. In a large bowl, whisk together bread flour, malted barley flour, salt, and yeast.

  2. In a separate bowl or large measuring cup, combine warm water, honey, and olive oil.

  3. Pour the wet ingredients into the dry mixture.

  4. Stir until a shaggy dough forms.

Knead
2

  1. 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.

  2. Dough should be slightly tacky but not sticky—add a small amount of bread flour if needed.

First Rise
3

  1. Shape dough into a ball and place in a lightly oiled bowl.

  2. Cover and let rise in a warm spot for 1–1½ hours, or until doubled in size.

Shape the Loaf
4

  1. Punch down dough to release air.

  2. Shape into a tight loaf and place into a greased loaf pan or onto a parchment-lined baking sheet for a free-form boule.

  3. If desired, lightly brush with water and sprinkle rolled oats or seeds on top.

Second Rise
5

  1. Cover loosely and let proof for 45–60 minutes, or until puffy and nearly doubled.

  2. Meanwhile, preheat oven to 425°F (220°C).

Bake
6

  1. Place loaf in preheated oven.

  2. Bake for 35–40 minutes, until deep golden brown and loaf sounds hollow when tapped on the bottom.

  3. 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.

Nutrition Facts

1 servings

Serving size