Barley toast bread

85

Barley-toast-bread


This recipe looks delicious! Here’s a concise version of the steps to make your bread:

Ingredients:
  •  300 g Strong White Plain Flour
  • 150 g Barley Flour
  •  1 tbsp Instant Yeast
  •  1 tbsp Sugar
  •  1 tsp g Salt
  •  250-300 ml Warm Water
  •  12 ml vegetable oil

▎Instructions:

Preheat the oven for just one minute, then turn it off. This will create a warm environment for the bread to rise. Line loaf pan with parchment paper.

1. Sift Flours and Salt: In a large mixing bowl or the bowl of your stand mixer sift together the strong white flour, barley flour, and salt.

2. Activate Yeast: In a separate bowl, mix alittle warm water with the yeast and sugar. Let it sit for about 10 minutes until frothy.

3. Combine Ingredients: Add the frothy yeast mixture to the flour mixture. Stir with a wooden spoon until you have a ragged dough. Add the oil and water, mixing slowly until everything is well blended.

4. Knead Dough: Mix thoroughly by hand or using the dough hooks in a stand mixer. If mixing by hand, transfer the dough to a floured surface and knead for 10 to 20 minutes. If using a stand mixer with dough hooks, let it run for about 5 minutes. Transfer to a floured surface and knead for 3-4 minutes until springy.

First Rise of barley bread

 

5. First Rise: Place the dough in a lightly oiled bowl, cover it, and let itise for about 2 hours until nearly doubled in size.

Doubled in size of bread

6. Knock Back and Shape: Once risen, knock back the dough and knead for another couple of minutes. Turn the dough out onto a floured surface and divide it into four equal portions. Shape each portion and place them in a lightly oiled loaf tin, cover.

7. Second Rise: Allow the pan to rest in the oven for about an hour to rise.

 

8. Preheat Oven: While the loaves are rising, preheat your oven to 428°F (220°C).

9. Bake: Once the oven is heated, bake the loaves for 15 minutes at 220°C, then reduce the temperature to 200°C (392°F) and bake for another 15 minutes.

10. Final Bake: Remove from the tin, lower the temperature to 180°C (356°F), and bake for an additional 15 minutes for a nice crust.

11. Cool: Tap the bottom of the loaf; it should sound hollow. Let it cool completely on a cooling rack.

Enjoy your homemade bread! 🍞

Posted byFarzane

Published on

Category(s)Bread

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