* Exported from MasterCook *
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Grains
Low Fat Posted
Sandwiches Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups bread flour
1 1/2 cups barley flour
3/4 teaspoon salt
1/2 cup bread flour -- for kneading and to coat pan
Proof: -- (15 min.)
1 cup warm water
2 1/2 teaspoons active dry yeast
3 tablespoons honey
1/4 cup bread flour
2 tablespoons extra virgin olive oil
Soak: -- (5 min.)
3/4 cup very warm water
3/4 cup old-fashioned rolled oats
The old-fashioned rolled oats contribute to the flavor and texture,
yet allow the subtle flavor of the barley flour to be tasted. The
moist, mild-flavored bread with a chewy interior and contrasting crust.
Combine 2 cups bread flour, 1 1/2 cups barley flour and salt in a
large bowl. Mix well and set aside.
In a medium bowl, create a Proof by combining warm water, yeast,
honey and 1/4 cup bread flour. Stir well, cover and allow to set 15
min. in a warm place.
When the Proof has set 15 min., combine oats and very warm water in a
small bowl. Stir briefly, then cover and allow to moisten 5 min.
Add olive oil to Proof, stir to combine, then pour into flour
mixture. Mix thoroughly (mixture will be crumbly like biscuit dough).
When oats are ready, add to flour mixture. Knead the moist dough with
a large wooden spoon for 5 min., then cover and allow to rise 35 min.
Lightly oil a large bread pan, then sprinkle it with flour. Tap pan
to remove excess flour, then set pan aside for use during the final rise.
After the first rise, sprinkle flour onto a flat surface, remove
dough from bowl and knead gently 5-10 min., adding sprinkles of flour
to keep dough from sticking to hands and surface.
Form dough into a flat roll with more height than width and place in
bread pan. Cover with plastic wrap or a damp cloth and allow to rise
45 min. in a warm place.
15 min. before baking, turn on oven to 350F. Remove cover from dough
and bake 45-50 min. Serve while warm, then slice and refrigerate any
remaining bread in a covered container or plastic storage bag.
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Per Serving (excluding unknown items): 176 Calories; 3g Fat (13.0%
calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 102mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.