Wheat And Barley Bread Recipes

EASY WHOLE WHEAT MALTED BARLEY BREAD

Steps:

• 1) Take 100 grams of warm water, your sugar and yeast, and mix together. Set aside for 15 minutes in a lukewarm place. If the room temperature is cold, a heating pad may come in handy in your bread making. This is called "Proofing" the yeast. It will be ready once it starts to froth.
• 2) Divide your flour, milk , oil, salt and malted barley into two bowls in equal measurements. Add remaining 100g warm water in 1 bowl, and the 100g proof mixture into the other bowl. Knead each evenly.
• 3) After kneading both dough balls evenly, remove from bowls, clean those bowls and then line them with oil, and replace the balls into the two bowls. Let rest and rise for 4 hours. Again, if it's cold where you live, you may want to use a heating pad.
• 4) Knead both dough balls separately and replace in the bowls. Allow to rise for an additional hour.
• 5) Combine the dough together, kneading for about 5 minutes. Allow to rise for an additional hour. If you'd like a sourdough bread, allow it to rise longer. You can get an idea what the bread will be like by periodically (every few hours) tasting a small pinch of the bread.
• 6) When you're ready to bake, divide the dough into 2 long loaves, and bake in a preheated oven for 25-35 minutes or until hard on the outside. Do not overcook. A baking stone comes in handy.
• 7) Allow to cool. Enjoy your bread however you like. I slice it up and eat it as toast throughout the week. If however you don't plan on eating it immediately, be sure to store it in an airtight container otherwise it will get stale after 2-3 days.

BLUE RIBBON WINNING WHOLE BARLEY SANDWICH BREAD (WITH VIDEO!)

Steps:

• Combine the whole barley and the water in a medium saucepan. Simmer on medium heat for about 50 minutes until the barley is very soft- like mushy oatmeal. Pre-cooked barley can be stored in the refrigerator until you are ready to bake your bread.
• Hint: Make at least one batch of the bread mix- I make up about 4 of these and store them in plastic containers. They will keep fresh for about a month and make bread baking go much faster.
• To make the bread mix, measure out the dry ingredients above and set aside for bread making day.
• Making the Bread Dough:.
• Combine the bread mix, the cooked barley, the water, oil, molasses and vinegar into the mixing bowl of your stand mixer (or regular mixing bowl if you are going to knead it by hand).
• Mix together with a spoon to get it blended.
• Now put the bowl on the mixer stand with the dough hook in place.
• Knead by machine for about 12 minutes on medium, adding additional flour a little at a time until the dough sticks to itself and not the mixing bowl.
• Spray a large mixing bowl or plastic container with cooking spray, add the dough (give the dough one more spray and then cover.
• Let the dough rest on the counter for about 2 hours, then either refrigerate for later use or form into loafs, rolls or killer hamburger buns!
• To form two loafs, flour your work surface and remove the dough from the raising container.
• Cut the dough in half. Working with one half at a time, shape into a log- rolling the dough back and forth to smooth the edges as much as possible. Place each dough half into a loaf pan, press it down and let it sit until doubled.
• Heat your oven to 450 degrees. Place the bread into the oven and turn the heat down to 400 degrees. Bake for 40-50 minutes.
• I like to use an instant read thermometer- when the bread is between 195-200 degrees I know that it is time to take the bread out of the oven.
• Let the bread cool and then devour!
• *Note:.
• I have been working on this recipe to increase its available nutrition profile. The modifications are as follows:.
• 1. For the whole wheat flour, use sprouted, dried and ground whole wheat.
• 2. Make the barley ahead and soak it for 12 hours before cooking in 1 teaspoon apple cider vinegar.
• 3. Soak the sesame seeds (they add a wonderful flavor and texture) for 12 hours prior to making the bread- add 1 teaspoon of apple cider vinegar to the soaking water.
• 4. I have deleted the wheat bran as there was no useful purpose for it and there was no practical way to remove the phytic acid.
• 5. Add 1/2 cup sourdough starter to the dough to increase the acidity and give more rise to the dough.
• Planned future modifications:.
• 1. Increase the amount of sourdough starter.
• 2. Decrease the amount of bread flour.
• 3. Decrease the amount of wheat gluten.
• Good luck and email me with suggestions!