Straight barley bread (Sun 06.12)

Straight barley bread.


  • 1000g mix wholemeal barley flour and bread flour (respective % unknown)
  • 2 teaspoons salt
  • 42 g yeast
  • 640 g water

1. Mix flour and salt in a bowl.

Make a well in the flour and add half of the water. Crumble the yeast in the water and start to mix water and flour. Add the remaining water, continue to mix result is a sticky dough without dry patches.

Turn out on work surface and knead for 3 minutes.

Form the kneaded dough in a smooth ball and return to the cleaned bowl. Leave to rise for 1 hour.

2. After an hour the dough should be well risen and elastic.

Turn out on a floured work surface and divide in 2 equal parts.

Slightly flatten one part and fold a corner to the middle.

Repeat the same folding from the opposite side.

Turn 90 ° and fold a long side of the rectangular package to the middle.

Repeat the same from the other side, pinch the seam neatly together.

Turn the package around, one loaf ready.

Repeat the same with the other part of the dough. put both loaves on a greased tin and leave to rise for 1 hour.

3. Bake for 33 minutes in a preheated oven at 220 C.