ye olde bread blogge

bread, coffee and tidbits

Barley and rye bread

with 2 comments

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


Written by theinversecook

26 October 2007 at 20:55

2 Responses

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  1. Roggen-Gerstenbrot

    Nils hat neulich das Barley and Rye Bread von Dan Lepard gebacken. Ein Blick in meine Rezeptverwaltung sagte mir, dass ich das Brot schon 2005 gebacken hatte, aber offensichtlich habe ich das noch nicht verbloggt. Auf das Rösten des Gerstenmehles …

    23 November 2007 at 15:37

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    29 August 2013 at 22:20

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