The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Barley Pan de Cebada

KYHeirloomer's picture

100% Barley Pan de Cebada

Not sure if this is the right forum, but here goes.

I'm trying to find a proven recipe for Pan de Cebada. Modern versions combine the barley flour with whole wheat, and sometimes other grains. But the original was strictly barley flour.

I'm also wondering what the rising mechanism is, considering that barley has so little gluten.

Any help will be greatly appreciated

dabrownman's picture

Duplicate  When I posted the first time it said I had to have something in the comment field even though I did.  So I redid it and it posted twice.   Never done that before.   It must know it is being replaced.

dabrownman's picture

Barley Bread in the search box and hit serch.  You will find many recipes for barley bread. 

Happy Baking

berbakov's picture


     pan de cebada (barley) was the most common type of bread in the West, until the Romans instroduced the wheat bread. It is very easy to make.  Just use 4 cups of bread flour for every cup of barley flour that you use.  Here is a typical recipe:

1/4 lb barley flour

1 lb bread flour (it has more gluten than regular flour)

1-1/2 cups of water

1 tsp salt

1 tbsp of yeast  (or .33 lbs of starter bread)

2 tbsp Crisco or butter

Good luck,

Paul Berbakov

Barley bread is significantly healthier than plain bread