Libyan Barley Bread (خبز الشعير الليبي)

Libyan Barley Bread (خبز الشعير الليبي)

Explore the rich flavors of Libyan cuisine with this traditional barley bread recipe. Known for its hearty texture and savory taste, this Libyan barley bread combines whole grains and light flours to create a deliciously healthy bread that's perfect as a side dish or snack.

Ingredients

🌾 2 cups Dashisha crushed barley
💧 Water sufficient for washing and soaking
🌾 2 cups Whole wheat flour
🌾 2 cups White flour
🍞 1 tablespoon Instant yeast
🍬 1 tablespoon Sugar
🧂 1 teaspoon Salt
🫒 1/4 cup Olive oil plus extra for oiling and drizzling
🍇 1 tablespoon Vinegar
💧 2 cups Water for dough
🌿 White sesame seeds for topping
🌿 Black sesame seeds for topping

Instructions

1- Prepare the Barley:

• Add 2 cups of crushed barley to a large glass mixing bowl.
• Pour enough water to fully cover the barley.
• Stir well, then drain and repeat the washing process to cleanse the barley.

2- Soak the Barley:

• Refill the bowl with fresh water to cover the washed barley.
• Allow it to soak for at least 2 hours until softened.

3- Combine Dry Ingredients:

• Drain any remaining water from the soaked barley.
• Add 2 cups each of whole wheat and white flour to the bowl of barley.

4- Add Yeast and Seasonings:

• Sprinkle 1 tablespoon each of instant yeast and sugar into the flour mixture.
• Add 1 teaspoon of salt.

5- Incorporate Wet Ingredients:

• Pour in 1/4 cup olive oil, 1 tablespoon vinegar, and 2 cups of water.
• Stir the mixture until a thick, batter-like dough forms.

6- First Rise:

• Cover the bowl with plastic wrap.
• Leave the dough to rise in a warm area for 30 minutes.

7- Prepare the Baking Pan:

• Drizzle olive oil generously in a rectangular baking pan.
• Ensure an even coat.

8- Transfer and Shape the Dough:

• After the initial rise, pour the dough into the oiled baking pan.
• Spread it evenly using your hands or a spoon.

9- Score and Decorate:

• Score the top of the dough using a knife into desired shapes.
• Drizzle more olive oil across the surface and sprinkle liberally with white and black sesame seeds.

10- Final Rise:
- Cover the pan with plastic wrap again.
- Allow it to rest until the dough is slightly risen and airy.

11- Bake the Bread:
- Place the pan in a preheated oven at 190°C (375°F).
- Bake for 25–40 minutes or until the bread turns golden brown.

12- Cool and Serve:
- Once done, remove the bread from the oven and place the pan on a cooling rack.
- Allow it to cool before cutting and serving.

Prep Time: 10–20 minutes
Cook Time: 25–40 minutes
Total Time: 35–60 minutes + soaking and proofing time
Servings: 8–10 portions
Calories: Approximately 150 per serving
Macronutrients: Carbohydrates: 25g, Protein: 4g, Fat: 6g
Equipment: Large glass mixing bowl, Measuring cups, Metal spoon, Plastic wrap, Rectangular baking pan, Knife, Cooling rack

Cooking Tips

• Soaking ensures that the barley is soft and integrates seamlessly into the dough.
• A double flour blend adds nutritional value and a lighter texture.
• Don’t skip resting times as they are crucial for the texture and rise of the bread.

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Libyan Barley Bread (خبز الشعير الليبي)