Easy Barley Bread
How to make a classic loaf of barley bread
1
loaf
Equipment
- 1 2 litre loaf tin lightly oiled
Ingredients
- 450 g Plain Flour - strong, white
- 120 g Barley Flour
- 1 tsp Instant Yeast
- 1 tsp Sugar
- 10 g Salt
- 340 ml Water - warm
- 2 tbsp Yogurt - plain, vegan
Instructions
- Sift the flours and salt together in a large mixing bowl.
- Add the yeast and sugar to the warm water and leave the yeast to activate for 10 minutes or so.
- Once the yeast is frothy, add it to the flour and mix with a wooden spoon until you have a very raggy dough.
- Then mix in the yogurt.
- Lightly flouring your hands, bring the dough into a cohesive ball in the bowl, by gently kneading. This should take a couple of minutes.
- Now turn the dough out onto a floured surface and knead for 3-4 minutes or until the dough feels springy and starts to yield against you kneading it.
- Place the dough into a lightly oiled bowl, cover and leave to rise for a couple of hours.
- The dough should almost double in size. Once it has, knock it back and knead it for a couple of minutes.
- Tucking the edges of the dough under, place in a lightly oiled 2lb loaf tin and leave to rise for another 45 minutes or so.
- Preheat oven to 220c and bake the loaf for 15 minutes.
- Now turn the oven down to 200c and bake for another 15 minutes.
- Finally, remove the loaf from the tin, turn the oven down to 180c and bake for a final 15 minutes to get a lovely crust on your loaf.
- Tap the bottom of the loaf to ensure it is baked, it should sound hollow. Then leave to cool completely on a cooling rack until you slice it.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.