Barley Bread


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Member since 2019
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"Using the sponge method with three risings, the resulting loaves are worth the effort"

Serves 2 loaves | Prep Time 30 minutes | Cook Time 4 hours

Why I Love This Recipe

This was one of the first recipes I created as part of a fandom cookbook from the World of Warcraft - Food and Drink of Azeroth. There are a lot of interesting foods from appetizers through desserts.


Ingredients You'll Need

2 tsp active dry yeast
2 Cups water, warmed to 110 F
2 Tbsp honey
2 Cups barley flour
2 Cups whole wheat flour
2 Cups unbleached AP flour
2 Tbsp extra virgin olive oil
2 tsp salt


Directions

In a large work bowl, combine the yeast, water and honey. Stir to dissolve. Let proof until the mixture becomes foamy, about 5 to 10 minutes


In a separate bowl, combine the barley flour, whole wheat flour and unbleached all-purpose flour


Add 3 cups of the flour mixture to the yeast and beat until the mixture is very thick


Cover and let rise until the dough has doubled in size, about 1 hour


Punch the dough down, add the olive oil, salt and ½ C of the flour mixture. Continue to blend adding in additional flour mixture until the dough begins to pull away from the work bow


On a floured surface, place the dough ball and continue to knead by hand until the dough becomes tight and elastic. Add additional flour to prevent sticking


Form into a large ball and place in a greased bowl. Cover and let rise until doubled again


Punch down the dough, divide equally into haves and shape into long loaves, approximately 15” long. Place loaves on a baking sheet covered with parchment paper


Slice the tops several times, cover and let rise again until doubled, about 45 minutes


Preheat oven to 350 F, place the baking sheet in the center of the oven and bake for 50 minutes, or until the bread sounds hollow when tapped on the bottom


Remove and let cool completely on wire racks before slicing


Pairs Well With

A dark stout and a slice of aged cheddar


Questions, Comments & Reviews



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