Barley Herb Loaf

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Chef Alberta Barley Commission

2 cups (500 mL) whole barley flour

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) baking powder

½ tsp (2 mL) baking soda

1 tbsp (15 mL) chopped fresh parsley

1 tsp (5 mL) dried dill weed

½ tsp (2 mL) dried oregano

½ tsp (2 mL) dried basil

½ tsp (2mL) dried thyme

½ tsp (2 mL) dried marjoram

½ tsp (2 mL) salt

¼ cup (50 mL) canola oil

¼ cup (50 mL) honey

2 eggs

1 cup (250 mL) yogurt

1 tsp (5 mL) sesame seeds  

Lightly grease a 9x5-inch (2 L) loaf pan. In a large bowl, combine flours, baking powder and baking soda, parsley, dill, oregano, basil, thyme, marjoram and salt. Mix oil and honey in a medium bowl. Add eggs and beat well; stir in yogurt. Stir the liquid ingredients into the flour mixture just until moistened. Spoon into loaf pan. Sprinkle sesame seeds on top. Bake in a 350⁰F (180⁰C) oven for 40 minutes or until toothpick inserted comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool on rack.

Makes 1 loaf, (approximately 18 slices).

Per slice nutritional information:

Weight:             47.64 g

Calories:           125.09
Protein:             2.25 g

Carbohydrate:   19.25 g

Fat                   5.77 g

Saturated Fat:   0.45 g

Trans Fat:         0.02 g

Sugars:             4.88 g

Cholesterol:      21.72 mg

Fibre:                1.77 g

Sodium:            138.95 mg

Potassium:       53.94 mg

Cut slices of this bread in half and spread with 1 tsp (5 mL) honey Dijon mustard, small piece of smoked salmon and a sprig of fresh dill. Spread with pâté and top with a small piece of sweet and sour pickle. Serve with an herbed soft cheese such as Boursin, goat cheese or baked Brie.
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