2 1/2 c Tepid water, 90 degrees
2 pk Dry yeast, prefer quick rise
2 c Barley flour
1/4 c Rye flour
Unbleached white flour to
-make up total flour weight
-of 2 pounds 3 ounces
1 tb Honey
2 tb Olive oil
2 ts Salt, mixed w/2 tsps. water
Cornmeal for baking sheets
1. In a mixing bowl, dissolve the yeast in the tepid water.
2. Place a paper lunch sack on a scale and put in the barley and rye flour.
Add enough additional unbleached flour to make up the 2 pounds 3 ounces.
3. Put the yeast water in an electric mixer bowl and add 4 cups of the
flour mixture. (I simply use my KitchenAid for this whole process.) Add the
honey and olive oil and mix to form a sponge, or very soft dough. Mix by
hfand or by machine until the dough begins to pull away from the side of
the bowl, about 10 minutes. Mix in the salt mixed with water and finally
the remaining flour. If you are using a hand mixer the last of the flour
will have to be stirred in by hand. If you are using a pwerful mixer use
the dough hook.
4. Knead the dough until it is smooth and elastic. Place on a plastic
counter and cover with a large bowl, allow to rise until double in bulk,
and then punch down and cover; allow to rise a second time.
5. Punch down and mold 2 or 3 loaves. Place on a baking sheet that has been
sprinkled with a little cornmeal. Dust the loaves with a little flour and
allow to rise again until double in size. Bake in a 450 degree oven for
about 25 to 35 minutes, or until the bread is a rich dark brown and the
loaf sounds hollow when you thump on the bottom with your finger. Allow the
loaves to cool on cake racks.
Serving Ideas : Makes 2 or 3 large loaves.
Yields
1 Servings