Tibetan Prayer Wheel Barley Bread
|Dry yeast||1 Tablespoon|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Sesame oil||2 Tablespoon|
|Barley flour||2 Cup (32 tbs)|
|Hot water||3 Cup (48 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Unhulled sesame seeds||1⁄4 Cup (4 tbs)|
Sprinkle yeast over lukewarm water, adding honey to mixture and leave to "work" while preparing the dough.
Put oil in a heavy iron skillet, and over medium-high heat, brown barley flour and sesame seeds in the skillet, stirring constantly, until flour is an even tan color.
Take care to prevent it from burning.
Remove mixture from skillet and put it into a large bowl.
Stir in salt and 4 cups whole wheat flour.
Mix the hot water and oil and stir it into the flour mixture until the ingredients are completely combined.
Allow mixture to cool until it tests lukewarm to the wrist.
When mixture is lukewarm, stir in the yeast mixture.
Using 1/2 cup whole wheat flour, knead dough for 15 minutes on a floured board, until it is smooth to the touch.
Place dough in large oiled bowl and turn it over to oil the surface.
Cover with a damp cloth and allow to rise in a warm draft-free place overnight.
In the morning carefully place on oiled cookie sheet, keeping the shape of the risen dough.
Do not re-knead, punch down or reshape in any way.
Combine the egg with water and brush top of dough with mixture.
Sprinkle sesame seeds over surface.
With the tip of a sharp knife, score a large cross on the surface of the loaf.
Allow the loaf to spread on cookie sheet for an hour in a warm, draft-free place.
Preheat oven to 450°F.
After an hour, when the loaf will resemble a large wheel, bake in preheated oven for 1 hour.
The high temperature produces a crusty exterior and tender interior.
Cool loaf on rack before slicing.