Cooking description:
If you are baking homemade bread, be sure to try baking barley bread. It is great for sandwiches such as olive oil, tomatoes and soft cheese, like in Mediterranean cuisine. You can find a step-by-step cooking recipe below.
Main Ingredient: Flour / Sourdough / Yeast
Dish: Baking / Bread
Ingredients:
- Water - 250 Milliliters
- Wheat flour - 120 grams (1 grade)
- Barley flour - 200 Grams
- Wheat leaven - 70 grams (I have "Levito madre")
- Salt - 1 Teaspoon
- Honey - 1 Teaspoon
- Yeast - 2 Grams (fresh)
Servings: 6-8
How to make "Barley Bread"
Prepare your ingredients.
Pour water at room temperature into a container for kneading dough, dissolve salt, honey, yeast, add the leaven. Stir until smooth. Add the very minimum yeast, just to "speed up" the fermentation process, you can do without them, but then the fermentation time will slightly increase.
Pour in flour, wheat 1 grade, then barley. Knead the dough.
Round the dough into a ball, cover with cling film, put in a warm place for fermentation for 1.5-2 hours.
Visually, the dough did not increase in volume too much during fermentation, but a lot of bubbles formed in it.
Place the dough on a floured countertop.
Shape the bread into any shape you like: round, oval, or place in a bread pan. Let it proof for another 1 hour.
After proving, make cuts of any shape on the bread and place in the oven for baking in this mode: the first 10 minutes at a maximum temperature of 250 degrees, then lower the temperature to 180 degrees and bake for about 40 minutes more.
The finished bread must be completely cooled on the wire rack.
After the bread has cooled down, you can start tasting it. The bread turned out to be delicious, aromatic, with a crispy crust. Enjoy your meal!