Worth noting: As a gluten-containing grain, barley is a no-go food for people with celiac disease and gluten sensitivity.

Sheth recommends incorporating at least three to five servings of whole grains per day. A great way to achieve that recommendation is to include more oats, whole-wheat pasta and bread, barley ...

The farmers ate bread consisting of 1 part wheat flour, 1 part rye, and 1 part barley. This dense, whole-grain bread has sweet undertones from the rye, made more complex by the wheat and barley.

Wheat is harvested and the wheat grains milled to make flour, which is a primary process. The secondary process is when flour is made into bread dough by adding yeast and water. Both processes can ...