Rena H.: "I included the lemon because I wanted that added…" Read More


There is just something about homemade bread that makes it taste so much better than anything store bought. Perhaps it is the extra love kneaded into it. Made with a mixture of barley and all-purpose flour, this Bread with Barley flour has lovely light herb flavor due to the addition of fresh rosemary making it the perfect bread to serve alongside dinner. A yeasted dough, these bread rolls will need time to rise throughout the preparation process, pay close attention to the recipe instructions.


  • 420 grams all purpose flour
  • 100 grams barley flour
  • 1/2 cube brewer's yeast
  • 2 tablespoons extra-virgin olive oil
  • 350 milliliters water
  • 10 grams fine salt
  • 6 grams sugar
  • rosemary
  • coarse salt


  1. Dissolve the yeast with the sugar in some of the warm water.
  2. Combine the two types of flour, the oil, and the yeast dissolved in the water.
  3. Add the remaining water gradually and knead the dough until it is smooth and uniform in consistency, approximately 10 minutes.
  4. Add the salt halfway through the kneading process.
  5. Shape the dough into a ball, cover with a damp kitchen towel and let it rest in a warm area for at least two hours.
  6. When the dough has risen, cut it into pieces and shape the pieces into rolls, place the rolls on a wax paper lined baking sheet, brush them with oil, sprinkle with rosemary and a pinch of coarse salt.
  7. Let the rolls rise for an additional 30 minutes.
  8. Bake the rolls at 200C for approximately 25 minutes.
  9. Remove the rolls from the oven and cool.
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NutritionView more

Sodium20% DV470mg
Fat5% DV3.5g
Protein10% DV5g
Carbs14% DV41g
Fiber8% DV2g
Calories220Calories from Fat25
Total Fat3.5g5%
Saturated Fat0g0%
Trans Fat
Calories from Fat25
Total Carbohydrate41g14%
Dietary Fiber2g8%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Reviewer Profile Image
Reviewer Profile Image
Rena H. 31 May 2015
I included the lemon because I wanted that added fruity and sour flavor I expect from a sorbet. If you buy ripened quince and are not using them immediately, store them in the refrigerator for up to a couple of weeks. I do not use the seeds or the hard core of the quince.