* Exported from MasterCook *
Bread, Tibetan Barley
Recipe By :Edward Espe Brown
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups barley flour
2 tablespoons sesame oil
4 cups whole wheat flour
1/2 cup millet meal -- see note
1 1/2 teaspoons salt
2 tablespoons corn oil
3 1/2 cups boiling water
You can substitute cracked roasted sunflower or sesame seeds for the
millet meal.
Pan roast the barley flour in the sesame oil until darkened. Mix it
together with the flour, meal and salt.
Add the corn oil, rubbing the flour between your hands until it becomes oily.
Add the boiling water a little at a time, mixing with a spoon until a
dough begins to form, then mixing with your hands. Keep your hands
cools by dipping them in a bowl of cold water. Mix the dough until it
has an earlobe consistency, then knead it until smooth.
Place the dough in an oiled pan. Cut the top lengthwise, making a
deep wedge in the loaf. Proof 2 to 6 hours or overnight.
Bake at 450F for 20 minutes on the middle shelf, then 400F for 40
minutes on the top shelf. The crust will be tough but the inside
tender. You can also try baking at 350F for 90 minutes.
Source:
"Tassajara Bread Book"
S(ISBN):
"0-87773-343-0"
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 177 Calories; 5g Fat (25.2%
calories from fat); 5g Protein; 29g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 163mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat.
NOTES : 2017 - 0819