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Barley Herb Loaf


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 (2 mL) 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 9 x 5 inch (2 L) loaf pan. In a large bowl, combine flours, baking powder, 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 at 350˚F (180˚C) for 40 minutes or until a cake tester or toothpick inserted in the centre comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool on rack.

Nutritional Information (per slice):

Calories: 125
Protein: 2 g
Carbohydrate: 19 g
Fibre: 2 g
Sugars: 5 g
Fat: 6 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 22 mg
Sodium: 139 mg
Potassium: 54 mg
Makes 1 loaf, about 18 slices.

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