Ingredients
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-
1/3
-
4
-
-
3 1/2
-
2 1/2
-
1/4
-
2 1/2
-
1/4
-
1 1/2
-
3
-
-
1 1/2
-
2
-
1
Directions
Blue Ribbon Winning Whole Barley Sandwich Bread (With Video!), I worked on this recipe for years- I wanted a good tasting sandwich bread with the nutrition of barley, one that would be very moist and keep well I must have done it because so many people have told me that this is the best bread that they have ever eaten! And to top that, I won a blue ribbin and best of division award at the fair this year (2010) I admit that it is a little more work with the extra step of cooking the barley, but if you do as I do and do it in 3 steps when you have time- it fits into anyones schedule! Another bonus is that the dough makes killer hamburger buns as well as dinner rolls My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! (For a video series on how to make this bread, go to you tube, Baking Whole Barley Bread video: youtube com/user/Sweetgraces#p/u/0/YLmJFXIA1pQ Thanks!), Luv your recipe Made one bread *almost* exactly as you posted above and it turned out beautifully A nice dense, firm, moist, crispy crusted sandwich bread Slices easily and toasts up deliciously The only thing I did was save the water from when i boiled the barley (I strained my barely before using it) and used that as my water that you require later in the recipe Note: my pearled barley took an extra 20 minutes before it became soft enough all the way through A couple days later I made the second loaf To the wet ingredients, (split recipe in half above to make a single loaf) I added freshly grated orange peel from a 1/2 of an orange I squeeze that and added 2 tbsps to the single loaf amt of wet ingredients I also added 1 tbsp of honey because this keeps mold away – is a natural preservative And, my family likes sweeter breads As I did above, used the rest of the water available that was leftover from when the barley cooked After straining the barley, I still had enough left to meet the 3/4 cups of water the recipe requires for a single loaf Once you mix all your wet ingredients, before warming, add 1/3 cup of powdered milk Make sure the milk powder is dissolved by stirring well with a fork Then warm all the ingredients in microwave just a bit Once your wet and dry ingredients are mixing with a dough hook, I added 1 tbsp of soft butter to the dough Following your directions, keep adding flour until you get a ball that doesn’t stick to the sides Once done, I remove dough from mixer and I added a small handful (1/2-3/4 cup) of yellow raisins manually, right before putting in warm place to rise for the 2 hours Kneed the dough just enough so the raisins are dispersed (Don’t add via mixer or it will tear them up In a bread machine, just add as the directions for your machine say for when you add fruits/nuts to a bread ) Everything else you listed in the recipe, used exactly This bread came out a bit more tender, a bit less dense, which allowed for the raisins to settle in nicely in the bread This loaf rose just a bit higher in the 2 hour rise and while cooking as well Thanks for your recipe – my family liked both versions I will continue to make this bread regularly Here’s a picture of the two bread’s slices compared and a pic of the whole first bread made according to your recipe above (with only a minor tweak ) Looks like although I loaded 2 pics only one is showing and only a portion If you want to see the pics, just send me a note!, That would be loaves Eliminate the sugar
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Steps
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1
Done
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Combine the Whole Barley and the Water in a Medium Saucepan. Simmer on Medium Heat For About 50 Minutes Until the Barley Is Very Soft- Like Mushy Oatmeal. Pre-Cooked Barley Can Be Stored in the Refrigerator Until You Are Ready to Bake Your Bread. |
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2
Done
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Hint: Make at Least One Batch of the Bread Mix- I Make Up About 4 of These and Store Them in Plastic Containers. They Will Keep Fresh For About a Month and Make Bread Baking Go Much Faster. |
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3
Done
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to Make the Bread Mix, Measure Out the Dry Ingredients Above and Set Aside For Bread Making Day. |
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4
Done
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Making the Bread Dough: |
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5
Done
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Combine the Bread Mix, the Cooked Barley, the Water, Oil, Molasses and Vinegar Into the Mixing Bowl of Your Stand Mixer (or Regular Mixing Bowl If You Are Going to Knead It by Hand). |
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6
Done
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Mix Together With a Spoon to Get It Blended. |
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7
Done
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Now Put the Bowl on the Mixer Stand With the Dough Hook in Place. |
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8
Done
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Knead by Machine For About 12 Minutes on Medium, Adding Additional Flour a Little at a Time Until the Dough Sticks to Itself and not the Mixing Bowl. |
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9
Done
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Spray a Large Mixing Bowl or Plastic Container With Cooking Spray, Add the Dough (give the Dough One More Spray and Then Cover. |
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10
Done
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Let the Dough Rest on the Counter For About 2 Hours, Then Either Refrigerate For Later Use or Form Into Loafs, Rolls or Killer Hamburger Buns! |
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11
Done
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to Form Two Loafs, Flour Your Work Surface and Remove the Dough from the Raising Container. |
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12
Done
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Cut the Dough in Half. Working With One Half at a Time, Shape Into a Log- Rolling the Dough Back and Forth to Smooth the Edges as Much as Possible. Place Each Dough Half Into a Loaf Pan, Press It Down and Let It Sit Until Doubled. |
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13
Done
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Heat Your Oven to 450 Degrees. Place the Bread Into the Oven and Turn the Heat Down to 400 Degrees. Bake For 40-50 Minutes. |
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14
Done
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I Like to Use an Instant Read Thermometer- When the Bread Is Between 195-200 Degrees I Know That It Is Time to Take the Bread Out of the Oven. |
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15
Done
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Let the Bread Cool and Then Devour! |
