Thual hull-less barley from Alaska and Tennessee was ground into whole-grain flours (10.5 and 14.4% protein, respectively). A potentially feasible bread formula was identified from response surfaces depicting effects of barley and salt levels within barley source on dough development parameters. Breads containing 20% barley, 30% whole-wheat and 50% bread flours and 2.0% salt were prepared from each flour; a control contained 50:50 whole-wheat:bread flour with 2% salt. Barley decreased specific loaf volume 5–6%. Instron hardness, cohesiveness, springiness, and chewiness were similar; lower protein barley bread was more gummy than the control. Overall flavor, appearance, and texture acceptability did not differ. Barley bread as prepared was feasible, suggesting the usefulness of response surfaces in formula development.