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PREP TIME: 20 minutes   RISE TIME: 1 hour 45 minutes   COOK TIME: 20-25 minutes  

TOTAL TIME: about 3 hours 30 minutes



  • ½ cup sugar
  • 3 cups warm water
  • 1 ½ TBSP active dry yeast

Let bubble for 10-15 minutes.


  • ⅓ cup coconut oil, melted (you can substitute for vegetable oil)
  • 1 egg, beaten
  • 1 TBSP salt
  • 3 cups Alaska Flour Company barley flour
  • 4 ½ - 5 ½ cups bread flour *


  1. ​Mix sponge ingredients together, set aside. Let sit for 10-15 minutes to let the yeast dissolve.
  2. Mix the oil, egg, and salt into the sponge. 
  3. Add the flour a cup at a time, mixing and kneading in between to make sure the flour incorporates well. You want to make sure the dough is not to sticky but not to dry.  (See note at the bottom)
  4. After the flour is incorporated, knead for 5 minutes by hand or 2-3 minutes in a mixer. 
  5. Grease a large bowl and place the dough in to rise. Cover and let it rise until doubled, about 45 minutes. Punch the dough down and allow to rise for the second time, 30-45 minutes. 
  6. After the second rise, separate the dough into 3 equal pieces, and roll into rectangles. With each piece, roll from the short side, and put seam side down into a greased loaf pan. Cover and let rise for 30 minutes or until doubled. 
  7. Bake at 380°F for 20-25 minutes, or until the internal temperature is between 190°- 200°F. Take out of loaf pans and let cool on a wire rack for at least 30 minutes before slicing. 
  8. Enjoy!


*Our favorite yeast is SAF yeast.

*You can use a stand mixer with the paddle attachment or mix by hand. 

*DO NOT add all the flour at once. The amount of flour that you need changes, sometimes you need more, sometimes you need less. You want to end up with a dough that’s elastic and just a little sticky, enough so that it comes cleanly off the sides of the bowl. 

*We use a heating pad, set on low, to raise our bread dough. It helps the dough to maintain a consistent temperature for rising. 

* You can also make 9 mini loaves with this recipe and cook them for 15-20 minutes.

Tag us on Facebook (Alaska Flour Company) or Instagram (@alaskaflourcompany) when you make this recipe. Enjoy!