Barley Bread is full bodied rustic bread. This bread is best served with a hearty soup or stew. Work great for on those cold winter nights when you want something warm. This dough freezes well so make extra for when you need some fresh bread. Allow to thaw fully before baking.
2/3 cup lukewarm water
4 teaspoons olive oil
1/3 cup barley flour
1/3 cup whole wheat flour
1 1/3 cups bread flour approximately
2 tablespoons dry milk powder
2 tablespoons brown sugar
1 teaspoon active dry yeast
3/4 teaspoons salt
1/2 teaspoon ground cinnamon
Pre heat oven to 350 F
In a small bowl, combine water, brown sugar, and yeast. Let rest for 5 min. or until yeast is bubbly.
In a large bowl mix together the salt, barley flour, whole wheat flour, milk powder, cinnamon, and bread flour. Mix the yeast mixture into the dry ingredients. Then mix in the olive oil. Stir until the dough starts to leave the sides of the bowl and form a ball. You may have to add more flour or water a little at a time. Dough should be soft but firm enough to knead.
Turn out the dough to a lightly greased surface. Lightly oil your hands, and knead it for 6 to 8 min., or until it begins to become smooth and supple.
Place the dough into a lightly oiled bowl. Cover with a warm damp cloth. Allow the dough to rise about 1 hour. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.
Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Let the bread to rise for about 1 hour more. It will be ready to bake when it is about 1" above the rim of the pan.
Place the bread into the oven. Bake the Barley Bread for 30 to 35 minutes. The bread will sound hollow when tapped when it is ready.
Remove the loaf of Barley Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with butter while still hot.
Let cool completely before slicing.
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