Yeasted Barley And Wheat Loaf
|Barley||3⁄4 Cup (12 tbs)|
|Compressed dry yeast/1 1/2 teaspoons active dry yeast||1⁄8 Tablespoon|
|Brown sugar||2 Teaspoon|
|Lukewarm water||1 1⁄4 Cup (20 tbs)|
|Whole-wheat flour||3⁄4 Cup (12 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Cooking oil||3 Tablespoon|
|Cracked wheat||1 Cup (16 tbs)|
Spread the barley flour in a large shallow pan.
Bake it at the top of a moderately hot oven (400°F), stirring frequently until it turns golden brown, but be careful nottooverbrown or it will completely spoil the unusual toasted flavor of the finished loaf.
Mix the yeast and half the sugar with the lukewarm water and leave for 5-10 minutes until frothy.
Combine the browned barley flour and salt with the other flours and remaining sugar.
Stir in the oil and rub into the mixture so that the oil is thoroughly absorbed.
Stir in the yeast liquid and mix to give a firm dough.
Knead on a lightly floured surface and then form into a ball and place in an oiled plastic bag.
Leave in a warm place until almost doubled in size.
Turn the dough out onto a lightly floured surface, punch down and knead until smooth.
Shape into a round loaf, place on a greased baking sheet, brush the top with water and sprinkle with cracked wheat.
Cover the loaf with oiled plastic wrap and leave in a warm place to rise until doubled in size.
Bake toward the top of a hot oven (450°F) for 15 minutes then reduce the temperature to moderately hot (375°F) and bake for a further 20 minutes.
Cool on a cake rack.