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The health benefits of mixed-linkage (1->3),(1->4)-ß -D-glucan (ß-glucan) are highly interesting and there is an approved health claim from EFSA on reduction of cholesterol levels, but other beneficial health effects are also investigated. It has been shown that the health effects of ß-glucan are dependent on the molecular weight and that the beneficial effects are more pronounced at higher molecular weights. Bread is consumed all over the world in many different shapes, in the western world mostly from sifted wheat flour but traditionally also from rye and barley. The sifted flour from barley contains more ß-glucan than sifted wheat flour does, but there are also differences between varieties of barley. This project investigated how different barley varieties, chosen for their wide variation in carbohydrate composition, were affected by bread making. One known effect of bread making is the breakdown of ß-glucan. However, it was found that one of the six included barley varieties had a different breakdown pattern, and retained a higher molecular weight of the ß-glucan than the other varieties. The ß-glucan together with other components in this variety are investigated further and compared to the other varieties to explain the retained high molecular weight. This variety could hold the key to making a health promoting bread, with high molecular weight ß-glucan.