Barley Herb Loaf
Ingredients:
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.
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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