Home Bread-Bakers v112.n027.4

Barley Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 28 Jul 2012 18:39:23 -0700
* Exported from MasterCook *

                                Bread, Barley

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Grains                          Low Fat

    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

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.

    "This  produces a moist, mild-flavored bread with a chewy 
interior and contrasting crust."
                                      - - - - - - - - - - - - - - - - - - -

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.

NOTES : The old-fashioned rolled oats contribute to the flavor and 
texture, yet allow the subtle flavor of the barley flour to be tasted.