1
Activate the yeast
10 minStir the yeast into the lukewarm water and let it foam for 10 minutes.
Bread
This village loaf mixes barley flour into wheat flour, and since barley does not build gluten, the dough needs a somewhat looser knead than a standard bread. Made with inexpensive ingredients, it also keeps well in the freezer for a long time.
Step by Step
How to make it?
2
Knead the dough
15 minAdd the barley flour, whole wheat flour, salt and olive oil, and knead; since barley flour does not develop gluten, the dough stays looser than a standard bread dough, so kneading takes a bit longer.
3
Let it rise
50 minCover the dough and leave it somewhere warm to rise for 50 minutes, until it visibly puffs up.
4
Bake
35 minShape the dough into a loaf and bake in an oven preheated to 220°C for 35 minutes, until the crust is deep golden.
Reminder
Because barley flour does not develop gluten, the dough can feel stickier than usual, so just dust your hands lightly with flour as needed. Allergens: contains gluten from wheat and barley.
Editor's Note Editörün Notu
Scoring the top of the loaf with a sharp knife before baking gives a more even crack in the crust and helps the inside bake through evenly.
Admin DadaGastro · verified in test kitchenNutritional Values · 1 serving
Values are estimates140 kcalCalories
4 gProtein
27 gCarbohydrate
2 gFat
3 gFiber
1 gSugar
180 mgSodium
0,3 gSaturated Fat
Protein %11
Carbohydrate %76
Fat %13
Reviews
Comments (0)
5.0
1 reviews
%100 recommend it
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Similar Recipes
You'll like these too
Recipes tried by those who liked this one, fitting the same table.
Bread
Bread
Bread
Bread
Özbek Nanı | Uzbek Oven Bread with Cumin, Nigella and a Stale-Bread Boost
60 min
Hard
6 slice
₺
₺
₺
5.0
30