Healthy, home made grain bread…. Be patient with the proving, it may take up to 1½ hours. A very important step that ensures a good, moist, fine textured end result


  • 1/3 Cup Pearl Barley
  • 3 Cups Bread/Pasta Flour
  • 1/4 Cup Wholemeal Plain Flour
  • 3 Tbs Soy or Chickpea Flour
  • 2 x 7g Sachets of Dried Yeast
  • 2 Tsp Sugar
  • 1 Tspn Salt
  • 50ml Olive Oil
  • 225-250ml Tepid Water
  • 1 Tbsp Linseeds
  • 1 Tbsp Sunflower Seeds
  • 2 Tbsp 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 standmixer. 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 for fan forced oven) 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


  • Tip 1: Very lightly oil the mixing bowl and dough hook. This will help prevent the dough sticking.
  • Tip 2: During the mixing, if the dough is sticking to the sides of the bowl, sprinkle in a little extra flour around the outside of the bowl.
  • Tip 3:Be patient with the bread rising.
  • Tip 4: Be sure to place the bowl in a warm draft free place.
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    Justine Murphy

    Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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