Barley Bread – Soft Crust Pizza

One word. . . .SAVORY. . .this bread is comforting and made with freshly ground barley flour.  Perfect with soup and perfect as a crust for pizza.  Barley is said to be good for you heart.  If you add thyme, you will love it all the more.

Barley Bread


  • 2 cups barley flour (freshly milled)
  • 1/2 tsp. sea salt
  • 1 tbl. Sucanat (organic, natural sugar)
  • 2 tsp. Rumford baking powder (aluminum free)
  • 1 cup almond milk or diluted coconut milk
  • 2 tbl. Extra virgin organic olive oil


  1. Preheat oven to 450 degrees.
  2. In a medium-size bowl stir the flour, salt, sugar, and baking powder together.  
  3. Add milk and oil.  Stir until all the flour is moistened and a smooth, stiff dough has formed.  If dough is very stiff and all the flour isn’t moistened, add more milk (or water), one tablespoon at a time until a cohesive dough forms.  
  4. Turn the dough out onto a stone.  With the back of a spoon, form the dough into a 1/2 inch thick, 8 inch diameter loaf.  
  5. Bake at 450 degrees for 10-15 minutes, until loaf is browned.
  6. Cut into wedges and serve while warm.  Makes one 8 inchround loaf.
  7. Try this bread plain, as a soft-crust pizza OR add thyme (1 tsp) and this is the best soup bread ever!