Barley and Hazelnut Bread Recipe

bread and yeast
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 Updated 20/08/2017

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A nutty tasting bread that is excellent with strong cheese.


  • 2 1/2 tablespoons fresh yeast
  • 1 tablespoon molasses
  • approx. 2 cups warm water
  • 5 cups (1lb 4oz)wholemeal flour
  • 1/2 cup (2oz) barley flour
  • 1 tablespoon sea salt
  • 2/3 cup (approx. 5 oz) chopped hazelnuts
(see measure conversions for more information on quantites)


  1. In a bowl cream together the yeast and molasses to form a smooth paste.
  2. Add the warm water and stir well.
  3. Leave the yeast mixture covered in a warm place for 10 minutes or so to allow it to become frothy.
  4. Place the wholemeal flour, barley flour, salt and chopped hazelnuts in another mixing bowl.
  5. Mix the ingredients together and make a well in the centre.
  6. Pour the frothy yeast mixture into the well and start mixing.
  7. When the dough has formed, turn it out onto a well floured board.
  8. Knead for about 10 minutes, using extra flour if it becomes too sticky.
  9. Return the dough to the mixing bowl, cover it with a cloth and leave in a warm place until it has roughly doubled in size.
  10. Knead again for another couple of minutes, and then divide the dough into 2 equal pieces.
  11. Shape each piece into a loaf and put in well greased loaf tins.
  12. Dissolve an extra teaspoon of molasses in a little water and brush the tops of the loaves with it.
  13. Leave them to rise again in a warm place until the dough reaches the tops of the tins.
  14. Bake at 400oF/200oC/gas mark 6 for 10 minutes.
  15. Reduce the heat to 350oF/180oC/gas mark 4 and continue to bake for another 35 to 40 minutes.
  16. Leave the loaves to cool on a wire rack.

Prep Time: 180 minutes

Cook Time: 50 minutes

Yield: 2 loaves


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