Barley Bread

  • on January 5, 2007
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Ingrients & Directions


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 & place in large mixing bowl. Stir in
honey & leave till yeast becomes foamy. Combine the three flours &
add half to the yeast. Beat with a wooden spoon for 10 minutes. The
consistency should be of thick mud. Cover & set aside to rise for 1
hour, till the dough has doubled.

Punch dough down & carefully fold in olive oil, salt & 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
& knead well for 10 minutes. Add more flour as necessary. Place
dough in a lightly oiled mixing bowl. Cover & leave to double.

Ounch dough down again & shape into 2 domed round loaves. Cut a
cross in the centre. Place on an oiled baking sheet, cover & let
rise till doubled, 45 to 60 minutes.

Bake at 350F for 50 minutes.

Paolo Gavin, “Italian Vegetarian Cooking”

Yields
1 servings

Article Categories:
Breads

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