1
1
2
1/2
2
1/4
2-1/3
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c
c
T
T
c
c
c
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Buttermilk
Water
Yeast, active dry
Salt
Bread Flour
Butter
Barley Flour
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Make - (3-1/2 hrs - 1 hr work)
- Mix Buttermilk with Water and warm it (but not too warm or
the buttermilk will separate). Mix in Yeast.
- Mix in Salt, then beat in Bread Flour and continue to
beat until it thickens.
- Melt Butter and stir in. Then knead in just 2 cups of the
Barley Flour. Knead in, just a little at a time, more
Barley Flour until the dough is easy to handle. Knead well,
(about 20 minutes resting now and then (well, actually I use the bread
hook in my Kitchen Aid stand mixer, and the dough has enough flour when
it rides up the hook and cleans the bowl)).
- Shape Dough into a ball, put it in a bowl in a warm place, cover
loosely and let rise until doubled in volume, about 1 hour.
- Divide Dough into two loaves and set them on a lightly oiled
baking sheet sprinkled with pumpernickel or some other meal. With a wet
knife cut three shallow diagonal slits in the top of each one.
Cover and let rise until about doubled.
- Preheat Oven to 425°F/220°C.
- Bake for 30 to 40 minutes at 425°F/220°C, then cool on a
rack.
- This easy to make bread is fairly moist and tender, and will keep
several days loosely bagged in plastic.
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