Barley Bread
A rustic whole-grain free-form loaf barley bread recipe. Wonderfully rich and complex flavors with a hearty texture that's great when toasted and spread with your favorite toast topper.
Yield
24 servingsPrep
3 hrsCook
1 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
yeast, active dry
|
|
| 2 | cups |
water
warm, (110-115 degrees F) |
|
| 2 | tablespoons |
honey
|
|
| 2 | cups |
barley flour
|
* |
| 2 | cups |
whole-wheat flour
|
|
| 2 | cups |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
yeast, active dry
|
|
| 473 | ml |
water
warm, (110-115 degrees F) |
|
| 3E+1 | ml |
honey
|
|
| 473 | ml |
barley flour
|
* |
| 473 | ml |
whole-wheat flour
|
|
| 473 | ml |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
salt
|
|
Directions
In a large mixing bowl, dissolve honey & yeast in warm water and allow to sit until the yeast becomes foamy.
Combine the barley flour, whole wheat flour, and all-purpose flours. Add ½ of the combined flours to the yeast and beat with a wooden spoon for 10 minutes. The consistency will be of thick mud, Cover and allow to rise, until the dough has doubled, about 1 hour.
Punch down the dough; fold in olive oil, salt and ½ cup of the remaining flour. Knead in additional flour until the dough begins to come away from the sides of the bowl. Transfer to onto a lightly floured counter-top and knead will for 10 minutes. Add more flour if needed. Form to dough into a large ball, place into a lightly oiled mixing bowl, turning to coat; cover and leave to rise, until doubled again.
Punch dough down & shape into 2 domed free-form round loaves. Cut a cross in the center. Place onto an oiled baking sheet, cover & leave to rise until doubled again about 45 minutes.
Bake at 350℉ (180℃) for 50 minutes.
