Barley bread (Wed 10.03)

Barley bread.

Ingredients.

  • 500 g barley mixture (50% flour 50% wheat flour)
  • 300 g wholemeal pastry flour
  • 2 tablespoons Instant mashed potatoes
  • 1 teaspoon salt
  • 40g butter
  • 20 g fresh yeast
  • 450 g water

1. Mix flours and salt in a large bowl.

Crumble the yeast with some of the flour. Add  most of the water. Start mixing the flour and liquid. Add additional water if the dough is too dry.
Turn out on work surface

and knead for 3 minutes, until a smooth ball.

Leave to rise for 1 hour.

2. Form into a loaf and put in a greased tin.

Leave to rise for 1 hour.

3. Bake in a preheated oven at 220 C for 33 minutes.
Leave to cool on a wire rack.

barley bread

4 grain flour (Mon 01.02)

Bread with 4 grains, in fact empty 3 leftovers and some additional white bread flour.

Ingredients.

  • 200 g wholemeal flour finely grained
  • 200 g barley flour
  • 200 g italian pastry flour Tipo 00
  • 200g white bread flour
  • 1 teaspoon salt
  • 20 g yeast
  • 250 g milk
  • 250 g water.

1. Mix al flours and the salt. Crumble the yeast in the flour. Add the milk and half of the water. Start mixing the flour with the liquid part.

Add the remaining water. End result is a fairly stiff dough not too sticky.

Turn out on work surface and knead for 2 – 3 minutes.

Leave to rise for an hour.

2. Turn out on a floured work surface.

Form into a (big) loaf. Put on a greased tin and leave to rise for another hour.

3. Bake in a preheated oven at 200 C for 30 minutes.

Leave to cool on a wire rack.

Two smaller loaves would have been more practical.

Light brown bread (Sun 24.01)

Simple light brown bread.

Ingredients.

  • 350 g white bread flour
  • 350 g wholemeal bread flour
  • 100 g barley flour
  • 1 1/2 teaspoon salt (12 g)
  • 20 g yeast
  • 450 g water

1. Mix the flours with the salt.  Crumble the yeast in the flour. Add most of the water. Start mixing the dough, incorporating more and more of the flour. Dough was firm and not too sticky. turn out on work surface.

Knead for 3 minutes.

Leave to rest for 15 minutes.

2. Stretch the dough into a rectangle.

Fold the rectangle in three (like a letter).

Fold the long rectangle in two.

Leave to rise for 50 minutes.

3.  Form into 2 loaves and leave to rise for 1 hour.

4. Bake in a preheated oven at 220 C for about 35 minutes. Leave to cool on a wire rack.

Straight barley bread (Sun 06.12)

Straight barley bread.

Ingredients.

  • 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.

Barley bread (Wed 25.11)

Basic barley bread based on a flour mix. The % barley versus wheat is not known.

Ingredients:

  • 1000 g flour (mix wheat and whole grain barley)
  • 2 teaspoons salt
  • 50 g unsalted butter
  • 42 g yeast
  • 650 g water

1. Mix salt and flour.

Add diced butter to the flour.

Rub in the butter with fingertips. Add water and yeast to the flour and mix to a (sticky) dough. turn out on working surface and knead for some minutes. As dough was to sticky/wet, gave it a 10 minutes rest.

2. After 10 minutes, rest 2 minutes kneading with a smooth dough as result.

Allow to rise in a warm spot for 30 to 40 minutes.

3. Dough should be well risen (+-doubled in size). Turn out on a floured surface, have ready a greased or floured baking tin.

Divide the dough in two equal parts. form each in a neat package (4 folds). Put on the baking tin.

4. Bake the loaves in a pre-heated oven at 220 C for about 40 minutes.