Peasant Walnut Barley Loaf

  • Yield 8 servings
  • Prep 20 mins
  • Cook 65 mins


1/2 cup pearl barley
2 cups hot water
2 tablespoons olive oil
1-1/2 cup unbleached flour
1-1/2 cup whole wheat flour
2 packages quick rising yeast
2 teaspoons salt
2 tablespoons brown sugar
1 tablespoon fresh rosemary or 1 teaspoon dry
1 cup chopped walnuts


  1. Simmer barley, covered in water, 30 minutes; cool to lukewarm (about 130F).  Add olive oil.

  2. Combine flours, yeast, salt, sugar and rosemary in food processor with metal blade.  Add barley mixture and process until mixture forms a ball.  (Add small amount of liquid or flour to ensure soft dough, if needed). 

  3. Remove and knead in walnuts.  Form into round loaf; place on greased baking sheet.  Cover and let rise until doubled (30-45 minutes). 

  4. Bake at 375F, 35 to 45 minutes, until tests done.  Slice thinly.  Makes 1 loaf.



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