Wheat and Barley Bread

Wheat and Barley Bread

12 Reviews 2 Pics
  • Prep

    1 h 10 m
  • Cook

    45 m
  • Ready In

    1 h 55 m
Star Pooley
Recipe by  Star Pooley

“An easy recipe using the goodness of wheat and barley nugget cereal.”

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Adjust Servings

Original recipe yields 1 9x5 inch loaf



  1. In a small bowl, soak grape nuts in buttermilk for 1 hour.
  2. In a large bowl, combine buttermilk mixture, sugar, salt, egg, and baking soda. Stir until sugar dissolves. Mix in the melted shortening and the flour. Pour batter into a greased and floured 9 x 5 inch loaf pan.
  3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. Cool.

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Reviews (12)

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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



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.



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!

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Amount Per Serving (12 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 376 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Whole Wheat Beer Bread


next recipe:

Classic Whole Wheat Bread