Barley Bread
Saved in 6 recipe boxes and 6 cookbooks
A simple but scrumptious bread that tastes amazing toasted with cream cheese!
Ingredients
| 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 | flour, unbleached all-purpose | |
| 2 | tablespoons |
olive oil |
|
| 2 | teaspoons | salt |
Directions
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.
Punch 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.
First published: 1996-01-27 last updated: 2012-05-06
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