Hearty Barley Fruit Bread
This bread is an old family favorite, inspired by a recipe in a Swiss cookbook called Le Livre du Beurre (The Butter Book). We’re calling it bread because it isn’t a fluffy, ladylike teacake. It’s more like a granola bar made into a sturdy bread, packed with loads of fiber from the dried fruits and barley flour, making it especially ideal to take along for a hike or simply to munch on when in need of a seriously delicious energy boost.
A lot of store-bought candied orange peel contains high-fructose corn syrup, which is why we recommend you be on the lookout for a more natural kind when I you shop for groceries or even make your own with healthier sweeteners and organic oranges so that the peel is safe to eat and pesticide-free.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian
Mealbreakfast, brunch, snack, tea
Type of Dishbread, quickbreads
- Nonstick cooking spray
- 96 g (½ cup) Sucanat
- 149 g (1 cup) dried figs, chopped
- 80 g (½ cup) raisins
- 3 ounces (85 g) diced candied orange peel
- 120 g (1 cup) walnuts, coarsely chopped
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- Heaping ¼ teaspoon grated nutmeg
- 210 g (1¾ cups) barley flour
- 16 g (2 tablespoons) arrowroot powder or cornstarch
- 2 teaspoons baking powder
- 1 cup (235 ml) vegan milk
- 120 g (½ cup) plain or vanilla-flavored vegan yogurt
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray.
In a large bowl. combine the Sucanat, figs, raisins, orange peel. walnuts, salt. cinnamon, nutmeg, flour, arrowroot powder or cornstarch, and baking powder.
In a medium-size bowl. whisk together the milk and yogurt.
Pour the wet ingredients onto the dry, and stir until combined. scrape into the prepared pan and bake for 50 minutes, until golden brown and firm on top.
Carefully remove from the pan and place on a wire rack. Let cool completely before slicing. This bread will keep well for at least a week, tightly wrapped in foil. It also freezes well.
2013 Fair Winds Press