Barley Flake Bread Recipe
Ingredients
| Boiling water | 3/4 Cup (16 tbs) | |
| 1/2 cup Stone-Buhr barley flakes, more for sprinkling pan | ||
| Shortening | 3 Teaspoon | |
| 1/4 cup light molasses | ||
| 2 tsp salt, more for sprinkling pan | ||
| Dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| 2 3/4 cup sifted Stone-Buhr all-purpose flour | ||
Directions
Stir together boiling water, barley flakes, shortening, molasses and salt.
Cool to lukewarm.
Sprinkle yeast on the warm water and stir to dissolve.
Add yeast, egg and 1 1/4 c. (310 mL) of the flour to the barley mixture.
Beat with an electric mixer at medium speed for 2 minutes.
With a spoon, beat and stir in remaining flour until batter is smooth.
Grease a 9 x 5 in. (33 x 13 cm) loaf pan and sprinkle lightly with barley flakes and salt.
Spread batter in pan.
With a floured hand, gently smooth top and shape the loaf.
Cover and let rise until batter just reaches the top of the pan about 1 1/2 hours.
Bake at 375°F (190°C) for 25 to 35 minutes or until done.
Remove from pan and cool on rack before slicing.
Cool to lukewarm.
Sprinkle yeast on the warm water and stir to dissolve.
Add yeast, egg and 1 1/4 c. (310 mL) of the flour to the barley mixture.
Beat with an electric mixer at medium speed for 2 minutes.
With a spoon, beat and stir in remaining flour until batter is smooth.
Grease a 9 x 5 in. (33 x 13 cm) loaf pan and sprinkle lightly with barley flakes and salt.
Spread batter in pan.
With a floured hand, gently smooth top and shape the loaf.
Cover and let rise until batter just reaches the top of the pan about 1 1/2 hours.
Bake at 375°F (190°C) for 25 to 35 minutes or until done.
Remove from pan and cool on rack before slicing.
Chef
