DISH RESEARCH · Dish
barley bread
Also known as: Bread, barley, toasted
Rustic Moroccan round loaves combining barley, semolina and wheat flours with honey, olive oil and nigella seeds.
About barley bread
Barley bread has many regional forms. This profile names the selected Moroccan version precisely: light round loaves combining barley flour with semolina and wheat flour, finished with nigella seeds.
Barley supplies a mild malt-like flavour, while honey and olive oil add gentle sweetness and richness and nigella contributes a faint onion-like aroma.
The loaves are round and well browned with a cornmeal-dusted base, a lightly seeded crumb and a rustic yet surprisingly airy texture.
Allergens in this recipe
Contains: Wheat (gluten), Barley (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in barley bread
Moroccan Barley Bread with Nigella.
- Active dry yeastLeavening
- Mild honeyGentle sweetness
- WaterDough hydration
- All-purpose wheat flourGluten structure and dusting
- Barley flourMalt-like grain base
- Semolina flourGolden wheat body
- Nigella seedsAromatic seed accent
- SaltSeasoning
- Olive oilDough richness and finish
- CornmealDusting for the loaf base
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Active dry yeast:
- Mild honey:
- Water:
- All-purpose wheat flour:
- Barley flour:
- Semolina flour:
- Nigella seeds:
- Salt:
- Olive oil:
- Cornmeal:
Origins & food traditions
The selected Gourmet recipe identifies barley as a major Moroccan grain and supplies a complete mixed-flour Moroccan loaf with nigella seeds. This profile does not represent unrelated unleavened, all-barley or apple-oat barley breads.
Countries
- Morocco
Cuisines & regions
- Moroccan Cuisine
- North African Cuisine