Barley, Cranberry and Rhubarb Yoghurt Loaf

barley loaf batter in a bread tin

Barley, Cranberry and Rhubarb Yoghurt Loaf

This is a typical yoghurt bread recipe but I added some rhubarb yoghurt and cranberries to add some sweetness for a teatime treat. You could make this sweet loaf with any flavour of yoghurt or just keep it plain and simple and use only natural Greek. 

Barley is one of the oldest grains in the world and is more commonly asociated with beer and whiskey production than bread making! This is my first time baking with barley flour and I loved the texture, flavour and colour, it has a distinctive yet subtle aroma.

The alleged health benefits of eating barley include improved cholesterol levels, lower blood pressure, glucose regulation and it can be tolerated by some wheat allergy suffers although it contains gluten. 

Barley, Cranberry and Rhubarb Yoghurt Loaf Recipe:

Makes one loaf, total prep and cooking time 65 minutes.


  • 150g barley flour
  • 150g plain flour
  • 250 ml natural Greek yoghurt
  • 250 ml rhubarb yoghurt
  • 1 beaten egg
  • 2 teaspoons bread soda
  • 4 tablespoons dried cranberries
  • 1/4 teaspoon salt


Switch on the oven to 180 deg C.

Pull all the ingredients in a large bowl and stir gently until mixed. Allow to stand for 5 minutes while you grease and line a loaf pan with baking paper.

Bake for 35 minutes and then turn the loaf upside down and bake for a further 10 minutes.

Remove from the oven and wrap in a clean dry tea towel for ten minutes. Serve and eat!

Let’s put the kettle on.

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