Nostalgic Old-Fashioned Barley Bread
How to Make Barley Bread with Makgeolli – Easy Barley Bread Recipe
I made this bread, reminiscent of childhood memories. This recipe brings back cherished memories with the rich aroma and chewy texture of freshly steamed barley bread, just like the ones our grandmothers and mothers used to make. Try this recipe using makgeolli for an even softer and more delicious treat.
Ingredients- 350g Barley Flour
- 350ml Makgeolli (Korean Rice Wine, at room temperature)
- 5 Tbsp Honey (or Sugar)
- 5 Tbsp Cooked Red Beans (optional, bean paste can also be used)
Cooking Instructions
Step 1
First, prepare all the ingredients for making the barley bread. It’s even better if you sift the barley flour beforehand. Ensure the makgeolli is at room temperature. The cooked red beans can be mashed or prepared as a paste.
Step 2
In a large bowl, place the barley flour. Add the room-temperature makgeolli and honey. Mix well with a spatula or your hands until no dry flour remains, kneading it like making a dough. If it’s too sticky, add a little more barley flour; if it’s too dry, add a bit more makgeolli to achieve the right dough consistency.
Step 3
Cover the finished dough with plastic wrap or a damp cloth and let it ferment in a warm place for about 20 minutes. This step helps make the barley bread fluffier and softer.
Step 4
Line the bottom of your steamer with parchment paper (or aluminum foil). Lining the steamer prevents the bread from sticking and makes cleanup much easier.
Step 5
Place the fermented dough onto the prepared steamer. Use your hands or a spatula to spread the dough evenly across the steamer, creating a flat top surface. It’s best not to make it too thick.
Step 6
Distribute the cooked red beans evenly over the top of the dough. Alternatively, you can mix the red beans or bean paste directly into the dough during the mixing stage. If adding beans on top, gently press them into the dough before steaming so they stay in place.
Step 7
Cover the steamer with its lid and steam over high heat for about 30 minutes. If the water in the steamer runs low, refill it during cooking. Ensure the steam is strong before closing the lid. To check if it’s done, insert a skewer or toothpick into the center; it should come out clean.
Step 8
Once steamed, carefully remove the barley bread from the steamer and let it cool slightly. It’s wonderfully chewy and delicious when warm, but it also retains a lovely nutty flavor when fully cooled. Enjoy your freshly steamed barley bread with a glass of milk or a cup of coffee for an extra delightful experience.
