BARLEY BREAD
It was cold and icy today; the kind of day to stay inside. My 4 year old and I decided we wanted to bake, but I was out of white or whole wheat pastry flours. So I went on a search of things we could make with my assorted different flours. This is adapted from a recipe I found online. It does not rise much and is a bit crumbly but is a nice dense bread to smear with a bit of butter or dunk into soup.
Provided by ladypit
Categories Yeast Breads
Time 3h25m
Yield 2 round breads
Number Of Ingredients 9
Steps:
- Spray a baking sheet with nonstick spray.
- Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well. Let the yeast bubble and foam.
- In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water. Mix together well.
- Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
- Add the yeast mixture and mix well.
- Add the bean flour and mix well.
- Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
- Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
- Form 2 small balls and place them on the cookie sheet. Make a small cut in the tops of each.
- Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
- Preheat the oven to 350 degrees. Bake for 1 hour.
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