This country loaf combines barley flour with wheat flour. Because barley does not form a gluten network, the dough is kneaded a little looser than standard bread dough. Made with inexpensive ingredients, the loaf also keeps well in the freezer.
Add the dry yeast to the lukewarm water and let it sit for 10 minutes, until foamy.
Add the barley flour, whole-wheat flour, salt, and olive oil, then knead. Since barley flour does not form a gluten network, the dough will be looser than dough made with wheat flour alone, so it takes a little longer to knead.
Cover the dough and let it rise in a warm place for 50 minutes, until its volume has noticeably increased.
Shape the dough into a loaf and bake in a preheated 220°C / 430°F oven for 35 minutes, until deep golden on top.
Because barley flour does not form a gluten network, the dough may be stickier than standard bread dough; dust your hands with a little flour. Contains gluten from wheat and barley.
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