BARLEY BREAD

19.07.2008 | Author: Cook | Posted in Barley
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BARLEY BREAD


Servings: 1
Ingredients: 

  • 4 1/2 ts Dry yeast
    • 

  • 2 c  Warm water
    • 

  • 2 tb Honey
    • 

  • 2 c  Barley flour
    • 

  • 2 c  Wholewheat flour
    • 

  • 2 c  Unbleached white flour
    • 

  • 2 tb Olive oil
    • 

  • 2 ts Salt
    •

Dissolve yeast in warm water and place in large mixing bowl. Stir in
honey and leave till yeast becomes foamy. Combine the three flours and
add half to the yeast. Beat with a wooden spoon for 10 minutes. The
consistency should be of thick mud. Cover and set aside to rise for 1
hour, till the dough has doubled.
Punch dough down and carefully fold in olive oil, salt and 1/2 c remaining
flour. Gradually fold in more flour till dough starts to come away
from the sides of the bowl. Place dough on a lightly floured surface
and knead well for 10 minutes. Add more flour as necessary. Place
dough in a lightly oiled mixing bowl. Cover and leave to double.
Ounch dough down again and shape into 2 domed round loaves. Cut a
cross in the centre. Place on an oiled baking sheet, cover and let
rise till doubled, 45 to 60 minutes.
Bake at 350F for 50 minutes.

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