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BARLEY BREAD
BARLEY BREAD
United States United States Cuisine
Shared by: Second Banana on 7/15/2016
Prep Time 3 Hours 40 Minutes
Process Time 1 Hour
Overall Time 4 Hours 40 Minutes
Course Side Dish
Difficulty Expert
Preparation Style Bake
Additional Info:
This recipe serves 2
Scale this recipe to Servings
Ingredients:

4 1/2 teaspoons Active Dry Yeast
2 cups warm 110° Water
2 tablespoons Honey
2 cups Barley flour
2 cups Whole wheat flour
2 cups All-purpose flour
2 tablespoons Olive oil
2 teaspoons Salt
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Directions Before baking, preheat oven to 350°F / Gas Mark 4

Dissolve yeast in warm water & place in large mixing bowl. Stir in honey and leave until yeast becomes foamy, about 10 minutes.

Combine the three flours. Add half of the flour mixture to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be thick. Cover and set aside in a warm dry place to rise for 1 hour, the dough should be doubled in size.

Punch the dough down and carefully knead in olive oil, salt and 1/2 of the remaining flour. Gradually fold in more flour until the 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 in size, about 1 hour.

Punch 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 until doubled about 45 to 60 minutes.

Bake for 60 minutes.