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Barley And Whole Wheat Bread

Natural.Foodie's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Vegan_no-knead_whole_wheat_bread_loaf,_sliced,_September_2010.jpg">Image Credit</a></p>
Ingredients
  Barley 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Skim milk 1 2⁄3 Cup (26.67 tbs)
  Active dry yeast 1 Tablespoon
  Lukewarm water 1⁄4 Cup (4 tbs)
  Unsulfured molasses 1⁄4 Cup (4 tbs)
  Sunflower oil 2 Tablespoon
  Whole wheat flour 7 Cup (112 tbs)
Directions

GETTING READY
1. Preheat the oven to 375°F

MAKING
2. In a medium saucepan, add barley to water and allow to boil; turn the heat down and simeer till barley is tender; drain and set aside
3. Scald the milk, allow to cool at room temperature; add it to a solution of yeast in lukewarm water along with oil and molasses and stir well to blend
4. Add two cups of flour and beat will the liquid ingredients; add two more cups, hal cup at a time an beat till the batter is elastic and smooth
5. Knead barley adn just noeugh of the remaining flour to make a smooth pliable dough; make sure it isn't stiff
6. Dust a work surface with flour and knead the dough till it turns elastic; place in a lightly greased bowl and keep in a warm place for an hour till it doubles inbulk
7. Divide the dough into two greased 8.5"X4.5" bread pans, cover with a damp towel and allow to rise until doubled again, say another hour
8. Bake for forty five minutes in the oven; the bread will keep rising and expanding even in the oven; remove from the pans and allow to cool on a rack

SERVING
9. Slice and serve

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Barley
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
10

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