Whole Grain Recipe
This is a yeast bread that uses barley, whole wheat and unbleached white flours. A touch of honey gives it just the right amount of sweetness. A small amount of olive oil adds a bit of healthy fat needed for a tender bread.
4-1/2 teaspoons dry yeast
2 cups warm water
2 tablespoons honey
2 cups barley flour
2 cups whole wheat flour
2 cups unbleached white flour
2 tablespoons olive oil
2 teaspoons salt
Dissolve yeast in warm water and place in large mixing bowl. Stir in honey and leave until yeast becomes foamy.
Combine the three flours and add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover and set aside to rise for 1 hour, until the dough has doubled. Punch dough down and carefully fold in olive oil, salt and add 1/2 cup remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl.
Place dough on a lightly floured surface and knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover and leave to double.
Punch dough down again and shape into 2 domed round loaves. Cut a cross in the center. Place on an oiled baking sheet, cover and let rise till doubled, 45 to 60 minutes.
Bake at 350 degrees for 50 minutes.
Recipe Yields: 1 Loaf Barley Bread.