Barley And Whole Wheat Bread Recipe
Ingredients
| Barley | 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Skim milk | 1 2/3 Cup (16 tbs) | |
| Active dry yeast | 1 Tablespoon | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Unsulfured molasses - 1/4 cup | ||
| Sunflower oil | 2 Tablespoon | |
| Whole wheat flour | 7 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat the oven to 375°F
MAKING
2. In a medium saucepan, add barley to water and allow to boil; turn the heat down and simeer till barley is tender; drain and set aside
3. Scald the milk, allow to cool at room temperature; add it to a solution of yeast in lukewarm water along with oil and molasses and stir well to blend
4. Add two cups of flour and beat will the liquid ingredients; add two more cups, hal cup at a time an beat till the batter is elastic and smooth
5. Knead barley adn just noeugh of the remaining flour to make a smooth pliable dough; make sure it isn't stiff
6. Dust a work surface with flour and knead the dough till it turns elastic; place in a lightly greased bowl and keep in a warm place for an hour till it doubles inbulk
7. Divide the dough into two greased 8.5"X4.5" bread pans, cover with a damp towel and allow to rise until doubled again, say another hour
8. Bake for forty five minutes in the oven; the bread will keep rising and expanding even in the oven; remove from the pans and allow to cool on a rack
SERVING
9. Slice and serve
1. Preheat the oven to 375°F
MAKING
2. In a medium saucepan, add barley to water and allow to boil; turn the heat down and simeer till barley is tender; drain and set aside
3. Scald the milk, allow to cool at room temperature; add it to a solution of yeast in lukewarm water along with oil and molasses and stir well to blend
4. Add two cups of flour and beat will the liquid ingredients; add two more cups, hal cup at a time an beat till the batter is elastic and smooth
5. Knead barley adn just noeugh of the remaining flour to make a smooth pliable dough; make sure it isn't stiff
6. Dust a work surface with flour and knead the dough till it turns elastic; place in a lightly greased bowl and keep in a warm place for an hour till it doubles inbulk
7. Divide the dough into two greased 8.5"X4.5" bread pans, cover with a damp towel and allow to rise until doubled again, say another hour
8. Bake for forty five minutes in the oven; the bread will keep rising and expanding even in the oven; remove from the pans and allow to cool on a rack
SERVING
9. Slice and serve
Chef
