Barley and rye bread
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