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BARLEY BREADS 

Barley is a high protein crop with very specific and characteristic natural flavors.

20-40% (maybe more)   barley WHOLE GRAIN FLOUR from MILLS HALKIDIKIS

to any Balkan or ethnic bread recipe,

provides very rich and dense flavors and aromas for TRADITIONAL BREADS.

HERE, ALMA LIBRE, presents only a few applications from the dozens presented over the years

it is worth processing YOUR BARLEY BREAD together.

HERE, expect a new recipe for BARLEY BREAD

 

BARLEY WHOLE GRAIN BREAD

Barley breads are rich in fiber and vitamins. They are characterized by a thick, dense crispy crust and a dense slightly moist environment. Due to the specific taste and aroma, it makes the products prepared with barley flour very adaptable to combinations with other flours. In this recipe we present you a "Barley Wholemeal Bread".

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RURAL BARLEY  BREAD

We present you a "Rural barley bread". With a thin, dense and crispy crust. Soft and dense middle.

Thanks to the combination of different types of flour fermented with durum wheat sourdough, we get a natural bouquet of aromas and flavors in this bread.

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