Barleycorn BreadPosted 21 July 2013 by Debbie
I came across this barleycorn flour from the Doves Farm range of bread flours. A combination of wheat and barley flours, with added barley flakes and linseeds, it makes a very nice, light, granary-ish loaf of bread.
Ingredients (makes 1 loaf):
- 500 g barleycorn flour
- 1 tbsp dried active yeast
- 1 tbsp honey
- 300 ml warm water
- 1 tbsp olive oil
- 1 tsp salt
Dissolve the honey in the water, and add the yeast. Leave in a warm place until the yeast has gone frothy.
Mix together the flour and salt and rub the oil into the flour.
Make a well in the flour, and pour in the water bit by bit (you might not need it all). Stir together until it forms a sticky dough.
Knead the dough for about 10 mins until it is smooth and elastic.
Put it in a warm place (covered with a damp tea towel, or greased cling film, or in a plastic bag) to rise until the dough has doubled in size.
Knock back the dough and either shape into a loaf, or place in an oiled loaf tin. Leave to rise again.
Bake for about 30-40 minutes. I started at 240°C and turned the temperature down by 20° every 10 minutes. When ready, the bread should sound hollow when knocked.