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  • Jun 1st 2020
  • 0 comment


  • ⅓ cup (80g) pearl barley
  • 3 cups (450g) bread / pasta (strong or high protein) flour
  • ¼ cup (75g) wholemeal plain flour
  • 3 tbs soy flour or besan flour/chick pea flour
  • 2 x 7g sachets dried yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 50ml olive oil
  • 225 – 250ml tepid / just warm water
  • 1 tbs linseeds
  • 1 tbs sunflower seeds
  • 2 tbs whole buckwheat kernels


  1. Place the barley in a small saucepan with water to cover and bring to the boil. Simmer for 25 minutes, partially covered with a lid until tender. Drain well and cool.
  2. Fit the mixing bowl onto the stand mixer. Add the flours, yeast, sugar and salt into the bowl. Attach the flat beater and mix on speed 1 or 2 until well combined.
  3. Add the drained pearl barley, olive oil and 225ml of the warm water. Mix on speed 2 until mixture comes together. If the dough seems a little dry add the remaining water.
  4. Change to the dough hook and knead on speed 2 for 5 minutes or until the dough is soft and smooth.
  5. Remove the dough to a lightly oiled bowl,* cover with plastic film or a damp tea towel and leave in a warm, draft free place until the dough doubles in size.
  6. Punch down the dough and return to the mixer. Knead for 1 minute on speed 2. Scatter the linseeds, sunflower seeds and buckwheat over a clean bench. Lightly shape the dough into a log and gently roll in the seed mixture. Press the dough into the prepared pan, cover lightly with plastic wrap or a damp tea towel and allow to rise to the very top of the pan.
  7. Meanwhile, preheat oven to 210C (190C fan forced) and grease a medium sized loaf tin. Bake the bread on the centre shelf for 10 minutes, then reduce the temperature to 180C (160C fan forced) and bake a further 15 to 20 minutes or until the bread is golden and the bottom of the loaf sounds hollow when tapped.