Fall Flavoured Sweet Breads with Barley Flour

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Fall Flavoured Sweet Breads with Barley Flour


Jane Dummer RD HSG 2014 (427x640)

Even for those of us who aren’t heading to class this September, the busy `back-to-school` rush is underway. As autumn approaches, we seem to gravitate towards routine. To keep things fresh, I encourage people to try new recipes each season.

This fall, why not fill your kitchen with delicious flavours including chai, pecans, and cranberries? Barley flour is incredibly versatile for baking; it’s the best time to try these three GoBarley sweet bread recipes. They’re perfect for breakfast and after-school snacks.


 

Alberta-Barley-May-30-13-day-1-104-1024x682Barley Banana Bread

When I have ripening bananas on the counter, I’m often inspired to bake. This quick and easy recipe uses up my overripe bananas with one cup of whole barley flour, canola oil and applesauce, which offers more fibre and less fat than most banana breads. Foods that are high in fibre help children (and adults) perform well at school, work and play. For a simple breakfast try it with Greek yogurt and a piece of fruit.

 

Jane’s Meal Planning Tip

Do I feel like baking bread or muffins? Keep in mind; most baking instructions for one 9-by-5-inch loaf will translate into three mini loaves or a dozen muffins.


 

Cranberry-Orange-Loaf-2-770x450Cranberry Orange Loaf

Tart, fresh cranberries are a signature autumn fruit. When the cooler weather arrives, they are harvested fresh from bogs. By freezing them; they can be eaten throughout the year. The combination of tart cranberries, orange juice and rind is a classic pairing for autumn baking. The addition of barley flour adds a nutty taste and rustic look to this fall bread. Enjoy it as an after-school snack or as a breakfast treat with your cup of coffee.

Jane’s Meal Planning Tip

The recipe makes 16 slices, so I put each slice in an individual Ziploc baggie. I keep some on hand immediately after baking and then freeze the rest for a quick grab-and-go on busy mornings.


 

ABCrecipes2015-155Vcopy-2-copyPeachy Pecan Barley Chai Bread

Just as peach season wraps up at the end of the summer, pecan season starts at the beginning of fall. Depending on where you live and if you time it correctly, you can take advantage of both fresh seasons for this deliciously moist quick bread.

 

The chai tea with cinnamon, cardamom, ginger, star anise and clove flavours creates an earthy, aromatic fall taste. It’s lovely to enjoy this bread on your afternoon coffee break outside as temperatures start to cool down.

 

Jane’s Meal Planning Tip

I have a final tip as you enjoy capturing autumn flavours in these delicious barley flour bread recipes. Barley flour can be successfully used in bread machines. Add all ingredients to bread machine in the order listed in the recipe including bread machine yeast, or as recommended by the instructions for your bread machine.