Hulled Barley Bread

5 Reviews
75% would make this recipe again

Soaking : 8 h Preparation : 10 min Cooking : 1 h 30 min Standing : 10 min
300 calories/serving
  • Can be done in advance
  • Very easy
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly


2/3 cup hulled barley, soaked overnight and drained 120 g
1/2 cup wheat germ 60 g
1/4 cup walnuts, finely chopped 26 g
1/3 cup sunflower seeds, ground 40 g
1 stalk celery, cut into small dices 70 g
1 onions, finely chopped 200 g
1 1/2 cup Cheddar cheese, grated 110 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 eggs size large, lightly beaten
2 tbsp Italian parsley, fresh, finely chopped 10 g

Before you start

This bread can be made in advance and reheated in the oven or microwave.


  1. Soak the barley for at leat 8 h.
  2. Drain the barley thn put it in a pot with 500 ml (2 cps) water. Bring to a boil, then lower the heat, cover and simmer 40 min. Drain if necessary and set aside.
  3. Preheat the oven to 180°C/350°F. Lightly oil a 22 cm (9 po) bread pan.
  4. In a large bowl, mix all the ingredients.
  5. Press the mixture into the prepared pan.
  6. Bake in middle of the oven for 50 min. Cool for 10 min before unmolding. Unmold and slice. Serve.


Serve topped with tomato sauce.

Nutrition Facts Table

per 1 SERVING (130 g)


% Daily Value




16 g

25 %

Saturated 5.7 g
+ Trans 0 g

28 %


120 mg


160 mg

7 %


26 g

9 %


6 g

26 %


2 g

Net Carbs

20 g


15 g

Vitamin A

11 %

Vitamin C

6 %


17 %


18 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Phosphorus, Selenium, Vitamin B1, Vitamin E, Zinc
Good source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K
Source of  :
Omega-6, Vitamin A, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 1
Fats 2 ½

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Members' Reviews

5 Reviews (5 with rating only ) 75% would make this recipe again

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