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Barley-wheat wholemeal bread

updated

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Ingredients for 1 servings:

  • 300 g Flour (whole grain barley flour)
  • 200 g whole wheat flour
  • 1 tsp salt
  • 1 tsp sugar
  • 21 g yeast, fresh
  • 370 g water
  • Flour for dusting
  • possibly grease for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 5 minutes

Mix all dry ingredients. Dissolve the yeast in a little water and add it to the dry ingredients. Knead, adding the remaining water, until a firm, slightly sticky dough forms. Form it into a ball and let it rise in a floured proving basket, or grease a loaf pan and add the dough. If baking in a loaf pan, you can add a little more water; this will make the bread even fluffier. The proving time is at least 1.5-2 hours. The bread should have increased in volume considerably. Bake in a preheated oven at 180°C for approximately 40-50 minutes. Since every oven bakes differently, check it every half hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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