How to Make Bread with Barley Flour
Barley is one of the richest sources of fibres and benefits gastrointestinal health alongside reducing the risk of coronary heart diseases. When used in bread making, it replaces only a part of the whole wheat flour. You can set the proportion of whole wheat and barley flour according to your choice, but make sure the latter is always lesser in quantity.
Prep time: 10 min
Bake time: 35 min
Total time: 45 min
Yield: One loaf of bread
Utensils: Oven, baking pan, measuring cups, measuring spoons, mixing bowl, food processor or mixer, candy thermometer.
Ingredients:
Barley flour: 1 cup
Whole wheat flour: 3 cup
Water, preferably filtered water: 1 ½ cups
Active dry yeast: 2 tsp
Light brown sugar: 2 tbsp
Olive oil: 1 tsp
Sea salt: 1 tsp
Sunflower seeds
Instructions
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1
Heat two cups of water to 105 degrees Fahrenheit, using the candy thermometer to gauge the temperature.
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2
Add two teaspoons of active dry yeast to the hot water and mix well to dissolve it. Also add one tablespoon of brown sugar to this mixture and set aside for ten to twelve minutes to allow the yeast to activate.
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3
Once the yeast has bubbled up and has become creamy, add one tablespoon of olive oil to it and stir well to combine.
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4
Combine one cup of barley flour and three cups of whole wheat flour in the bowl of your mixer.
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5
Add one tablespoon of brown sugar and sea salt to the mixer bowl and turn the mixer on, setting it on the lowest possible speed.
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6
After ten seconds increase the mixer’s speed to the second to lowest and slowly add the yeast and olive oil solution to the dry mixture, drizzling the liquid down the side of the mixer bowl.
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7
Once all the liquid has been added (it should take at least one minute), allow the mixer to work the dough for another 10 to 20 seconds.
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8
Now add more whole wheat flour to the dough, a little at a time, allowing it to mix well before adding more. Keep on adding and mixing whole wheat flour until the dough starts pulling away from the sides of the bowl.
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9
Once the dough begins to come together in the centre, pulling away cleanly from the sides of the bowl, add sunflower seeds and mix it for another couple of minutes.
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10
Grease a large mixing bowl with cooking oil and transfer the dough to it.
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11
Apply oil on the surface of the dough with your hand, cover it with plastic wrap and set aside for 1 to 1 ½ hours to let it rise.
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12
Once the dough has risen double its original size, punch it down and transfer to a floured surface. Shape the dough into a rectangular loaf, as long and wide as the bread pan.
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13
Place the dough in the greased bread pan and overlap its edges into the centre. Again cover the dough with plastic wrap and leave it to rise until doubled in size (about an hour).
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14
Place the bread pan in the oven preheated to 425 degrees Fahrenheit and bake it for 15 minutes. After that, reduce the temperature to 400 degrees and bake for another 15 to 20 minutes or until it sounds hollow when tapped with a spoon knife.
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15
Let it stand for 5 minutes in the pan and then transfer to the wire rack to cool.
