Barley bread
Description
If you're into baking homemade bread, be sure to try making barley bread. It works great for sandwiches, for example with olive oil, tomatoes, and soft cheese, just like in Mediterranean cuisine. You'll find the step‑by‑step recipe below. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In the bowl for mixing the dough, pour room‑temperature water, dissolve the salt, honey, and yeast, then add the starter. Mix until homogeneous. Add the yeast in the smallest amount possible, just enough to “kick‑start” the fermentation; you can do without it, but the fermentation time will increase slightly.
- 3
Step 3
Add the flour, grade 1 wheat, then barley. Knead the dough.
- 4
Step 4
Round the dough into a ball, cover it with plastic wrap, and place it in a warm spot to ferment for 1.5–2 hours.
- 5
Step 5
Visually, the dough hasn't increased much in volume during fermentation, but many bubbles have formed in it.
- 6
Step 6
Place the dough on a work surface dusted with flour.
- 7
Step 7
Shape the bread into any shape you like: round, oval, or place it in a loaf pan. Give it another 1 hour of proofing.
- 8
Step 8
After the final proof, make cuts of any shape on the bread and place it in the oven for baking in the following mode: the first 10 minutes at the maximum temperature of 250 °C, then lower the temperature to 180 °C and bake for about another 40 minutes.
- 9
Step 9
The finished bread must be completely cooled on a rack.
- 10
Step 10
After the bread has cooled, you can start tasting it. The bread turned out tasty, fragrant, with a crunchy crust.