Barley Wholewheat Twist

Barley Wholewheat Twist

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Servings: 1 loaf
Calories: 3237


  • 8 oz barley flour
  • 6 oz strong plain flour
  • 2 tsp salt
  • 8 oz wholewheat flour
  • 2 oz wheatgerm
  • 2 oz butter
  • 17 floz milk and water mixed
  • 1 oz fresh yeast or 1 tbsp dried
  • 1 egg beaten, to glaze
  • wheatgerm to finish


  • Mix the barley flour with 125 g (4 oz) strong plain flour and 5 ml (1 tsp) salt. In another bowl, mix the wholewheat flour, remaining strong plain flour, wheat-germ and remaining salt.
  • In a pan, melt the butter in the milk and water and cool. Cream the fresh yeast with a little cooled liquid. (If using dried yeast reconstitute according to packet directions.) Add the remaining liquid.
  • Divide the liquid equally between the bowls of flour, mix each to a soft dough and knead. Leave until double in size.
  • Grease a baking sheet. Knead the dough again. Halve each piece of dough, roll into 30 cm (12 inch) lengths. Twist one of each together, repeat with the other pair. Place both twists on the baking sheet to form a single loaf. Cover with oiled cling film and leave to rise until double in size.
  • Brush with egg, scatter with wheatgerm and bake at 200°C (400°F) mark 6 for about 40 minutes. Cool on a wire rack.
Calories: 3237 kcal
Carbohydrates: 531 g
Protein: 102 g
Fat: 80g
Saturated Fat: 42 g
Trans Fat: 2 g
Cholesterol: 336 mg
Sodium: 5367 mg
Potassium: 2540 mg
Fiber: 43 g
Sugar: 28 g
Vitamin A: 2469 IU
Vitamin C: 1 mg
Calcium: 769 mg
Iron: 30 mg
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