Wheat and Barley Bread Recipe

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Most Helpful Positive Review

Jan 05, 2003

I really loved this recipe very easy, low fat, moist. A little bland, but the next time I fix it I am going to add cinnamon and raisins. I think that will jazz it up a bit. Thanks Star

—BJC1Indy

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Most Helpful Critical Review

Jan 05, 2003

This would be good for a brunch where several people can eat the loaf. No one ate it at my house and I had to throw 1/2 of it away. My children did not hate it, but they did not attack it like they do most of my quick breads. They did not eat the pieces they had. This was just an average recipe.

—CINDYG99

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13 Ratings

Sep 12, 2008

We actually made this bread as part of homeschooling...we needed to make something with barley so I thought this looked quick and easy...which it was. However we were pleasantly surprised at how GOOD it was though! SOOOOO yummy! My kids (ages 5 and 3) and hubby couldn't get enough of it. We may have made this for a project, but it will become a staple quick bread around this house! Only thing we did differently was to substitute half the white sugar with brown sugar.

—Kelly

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Apr 28, 2004

This is very good, and forgiving; I forgot the baking soda (horrors) and, 5 minutes into baking, took the thing out of the oven and stirred it in...still came out fine. I used fake buttermilk (1.25 tsp lemon juice left in the milk for 10 mins on the counter) and the bread was nice and moist because of soaking the cereal in milk. Good with honey or on its own, and _very_ easy to work with.

—alarose

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Jan 05, 2003

An easy, delicious, and moist bread. It's a favorite of people at our church, my brother and his wife, and our neighbors. If your kids don't like it, perfect! That just means there's more healthy, yummy bread left for the adults to enjoy. Great for breakfast, especially with marionberry butter.

—SGSCHOENBORN

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Jan 25, 2010

I changed so much about this, that some may say it isn't even the same recipe! I used soy milk instead of buttermilk, 1/2 cup honey instead of the sugar, baking powder instead of the baking soda, and whole wheat flour instead of the all purpose kind. I baked it in a 9" pie pan for 1/2 hour. It is great bread! So whether this is a true review or not, I'm thankful for the recipe!

—sueb

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Aug 21, 2004

I made this into 12 big muffins. It is really, really good. You can't taste the Grape Nuts that much, which is a bit unfortunate, but the overall texture is a bit more coarse than regular quick breads. I put blueberries in it. Yum!

—MACKALLEN

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Jan 19, 2005

This is very easy to make. I was in such a rush, I threw everything together exactly as the recipe called. Very good for breakfast. Next time I might add dried cranberries or apples. Thank you for sharing

—LAURALLI

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Nutrition

Calories
185 kcal
9%

Carbohydrates
35.5 g
11%

Cholesterol
19 mg
6%

Fat
3.1 g
5%

Fiber
1.2 g
5%

Protein
4.3 g
9%

Sodium
376 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wheat and Barley Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 185
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
Saturated Fat 0.9g 4 %
Cholesterol 19mg 6 %
Sodium 376mg 15 %
Potassium 89mg 2 %
Total Carbohydrates 35.5g 11 %
Dietary Fiber 1.2g 5 %
Protein 4.3g 9 %
Sugars 14.7g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 5 %
Iron 31 %
Thiamin 22 %
Niacin 21 %
Vitamin B6 5 %
Magnesium 5 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.