ye olde bread blogge

Barley has one of my favorite flavors. Also, this grain found its way into one of the cheesier titles for a movie. Barley flour weakens bread dough and gives a dry finish to the crumb. In this recipe it underlines the natural nutty aromas of wheat and rye. I modified the original recipe from The handmade loaf in that way, that I baked a bigger loaf, added more water and toasted the barley flour. I think that this time my dough rose more rapidly than suggested in the book.

Barley and rye bread (1 loaf)

• 200g rye leaven, hydration: 80% (110g flour, 90g water)
• 80g rye flour
• 80g toasted barley flour
• 240g strong white flour
• 260g spring water
• 8g sea salt

Bulk Fermentation: 3 hours. Shape round and proof seam side down in a lightly floured basket for a torn crust.
Final Fermentation: 2-3 hours. Upturn the risen dough onto a piece of baking paper.
Bake-off:15 minutes at 240°C, 35 minutes at 200°C

Source: Dan Lepard: The handmade loaf