Barleycorn Bread

Posted 21 July 2013 by

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.

Loaf of Barleycorn bread

Slice of Barleycorn 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.

Kneading Barleycorn bread dough

Barleycorn Dough

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.

Loaf of barleycorn bread

I will be submitting this recipe to WildYeast’s Yeastspotting and Roxana’s Baked with Love event.

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