|Barley||1/3 Cup (5.33 tbs)|
|Water||4 Cup (64 tbs) (Room Temperature)|
|Active dry yeast||1/2 Ounce (2 Envelopes)|
|Firmly packed light brown sugar||1/3 Cup (5.33 tbs)|
|Warm water||1/4 Cup (4 tbs) (105� To 115�)|
|Unsifted whole wheat flour||3 Cup (48 tbs)|
|Unsifted all purpose flour||6 Cup (96 tbs)|
1) Rinse barley under cold water or in a coarse strainer. Place it in a large saucepan and add 4 cups of water. Cover saucepan with a plastic wrap or lid. Leave aside overnight at room temperature.
2) Next day, boil barley along with the liquid. Reduce heat and simmer for about 45 minutes or until barley turns tender. Drain the barley water, reserving only 2 cups.
3) Place barley in an electric mixer bowl and blend until smooth.
4) Mix yeast with ¼ cup warm water and 1 teaspoon brown sugar. Stir gently fro dissolving the yeast. Keep the mixture aside for 10 minutes or until mixture turns bubbly.
5) Preheat oven to 325° F.
6) Place the barley water in a saucepan and heat along with butter. Add the remaining sugar and salt.
7) Pour the mixture into a large bowl and add pureed barley. Allow the mixture to turn lukewarm and then add the yeast mixture.
8) Blend whole wheat flour into the mixture and mix until smooth. Add all-purpose flour and knead to form soft dough.
9) Place dough on a lightly floured surface and knead for about 10 minutes or until it turns elastic and smooth. Mix in only as much additional all-purpose flour as is needed for keeping the dough from sticking.
10) Place the dough in a greased dish and turn the oiled side up. Cover with a wet towel and leave aside in a warm place for about 1 hour or until it turns double in bulk.
11) Punch the dough and knead on a lightly floured surface for a few minutes. Place an inverted bowl on the dough and keep aside of 10 minutes.
12) Grease 2 loaf pans of 9x5x3-inch dimensions. Divide the dough into two and knead each a couple of times.
13) Shape the dough into loaves and place in the greased pans. Cover with a wet towel and leave aside in a warm place for 45 minutes or until the loaves turn double in size.
14) Place a rack at the lowest possible position in the oven and bake the loaves for 1 1/4 hours or until golden brown. Cover the loaves with aluminum foil for about 30 minutes after they are done. This would prevent over-browning. Remove the loaves from pan and place on wire racks for cooling.
15) Serve the delicious whole wheat bread at lunch or dinner.
Calories 596Calories from Fat 43
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 2 g10%
Trans Fat 0 g
Sodium 251 mg10.46%
Total Carbohydrates 122 g40.7%
Dietary Fiber 9 g36%
Sugars 9 g
Protein 18 g36%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 4768Calories from Fat 344
% Daily Value*
Total Fat 40 g61.6%
Saturated Fat 16 g80%
Trans Fat 0 g
Sodium 2008 mg83.68%
Total Carbohydrates 976 g325.6%
Dietary Fiber 72 g288%
Sugars 72 g
Protein 144 g288%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet