barley bread
rating:I have arthritic wrists, so I generally do my bread with the dough hook on the Kitchenaid. This dough defeated it and I had to finish it by hand - ouch. Be warned :)
It makes a really nice textured loaf.
7g dried yeast
2 tablespoons double cream
225ml warm water
175g barley flour
175g wholemeal flour
1 teaspoon salt
Cream the yeast with the double cream and warm water.
Combine the flours and salt, and make a well in the centre, and add the yeast/cream/water mixture. Knead for eight minutes.
Cover the bowl with oiled clingfilm and leave to rise in a warm place for 1.5 hours.
Knock back, form into a round, and place on an oiled baking tray to rise for a further hour.
Bake at gas 7 for 25 minutes.
