Whole Grain Barley and Wheat Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 3 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g flour (whole barley flour)
- 200 g wheat flour, whole rain
- 1 teaspoon salt
- 1 teaspoon sugar
- 21 g yeast, fresh
- 370 g water
- Flour for dusting
- possibly fat for the mold
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients. Dissolve the yeast in a little water and add to the dry ingredients. Knead while adding the rest of the water until a firm, slightly sticky dough is formed. Shape into a ball and leave to rise in the proofing basket, floured or grease a loaf pan and add the dough.
- For baking in the loaf pan you can add a little more water to make the bread even looser. The walking time is at least 1.5 - 2 hours. The volume should have increased significantly.
- Bake in a preheated oven at 180 ° C for approx. 40 - 50 minutes. Since every oven bakes differently, you should check it once after half an hour.
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