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Barley Flour Batter Bread

Chef.at.Home's picture
Ingredients
  Unbleached white flour 2 1⁄2 Cup (40 tbs)
  Active dry yeast 1 Tablespoon (1 Package)
  Light molasses 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Egg 1
  Barley flour 3⁄4 Cup (12 tbs)
Directions

In small mixer bowl combine 1 1/2 cups of the unbleached flour and the yeast.
Heat 1 cup water, molasses, butter, and 2 teaspoons salt till warm (115-120°), stirring constantly.
Add to dry mixture; add egg.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in barley flour and enough remaining white flour to make soft dough.
Cover; let rise till double (45 to 60 minutes).
Spread in greased 9x5x3-inch loaf pan; smooth top.
Cover; let rise till double (30 to 45 minutes).
Bake at 375° for 25 to 30 minutes.
Cover with foil last 15 minutes.
Remove from pan; cool.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2456 Calories from Fat 495

% Daily Value*

Total Fat 56 g86.9%

Saturated Fat 31.4 g157.2%

Trans Fat 0 g

Cholesterol 332.4 mg110.8%

Sodium 136.4 mg5.7%

Total Carbohydrates 430 g143.4%

Dietary Fiber 23.5 g93.9%

Sugars 64.5 g

Protein 59 g118.1%

Vitamin A 33% Vitamin C 0.07%

Calcium 36.6% Iron 152%

*Based on a 2000 Calorie diet

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Barley Flour Batter Bread Recipe