Whole grain barley bread with sourdough

Category: Sourdough bread
Whole grain barley bread with sourdough

Ingredients

Rye sourdough (100%) 300 g
Whole grain barley flour 500 g
Water 250 g
Honey 25 g (1 tbsp. L.)
Mustard oil 1 tbsp. l.
Salt 2 tsp
Butter 10 g

Cooking method

  • After reading about the many useful properties of barley, I decided to bake barley bread for my men. The recipe is similar Whole grain barley bread with sourdough 2. Knead the dough. Add to the finished dough 300 g flour, 50 g water, honey, salt and mustard oil. The dough turns out to be plastic, but loose, slightly sticks to the hands. 3. Form the dough on a table dusty with flour and put it in a mold, previously greased with butter. It is rather difficult to form the dough with wet hands.
  • Whole grain barley bread with sourdough 4. Put the mold in a warm place and cover with a towel. The dough should double in size, it took me 2 hours.
  • Whole grain barley bread with sourdough 5. Lubricate the loaf of bread that has come up with water and put it in an oven preheated to 220 degrees, first sprinkle the oven with water. Whole grain barley bread with sourdough 6. Grease the finished bread with mustard oil, cover with a towel and set to rest.
  • Bon Appetit! Whole grain barley bread with sourdough
  • The bread has a pleasant taste, with a slight bitterness, the crumb is firm and firm. This bread is good for first and second courses, salads and as a base for sandwiches.
  • In general, I liked the oven with barley flour. Me and my men liked this bread!

The dish is designed for

per loaf 950 g

Note

I used the flour "KFH Belovodye" barley in the old Russian way.

OlyaJuchka
Mustard oil gives the bread a certain bitterness and taste for an amateur, but if you don't add it, then the taste will be neutral, and you can eat it with tea or soup.
nenasha
I tried to bake it. Didn't rise vaaaasche The brick turned out

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