Barley Bread Recipe

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Barley Bread Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Barley Bread

Ingredients

4 1/2 tsp dry yeast
2 cup warm water
2 tbsp honey
2 cup barley flour
2 cup wholewheat flour
2 cup unbleached white flour
2 tbsp olive oil
2 tsp salt

Preparation

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.

Servings: 1