Select a category:

60% Barley Coffee Bread

 
By Blake Corey, SAIT Polytechnic
1st Place Winner of the 2007 Barley Baking Contest Bread Category

Ingredients

  • 1 cup water
  • 2 tablespoons instant yeast
  • 2-1/2 cups barley flour
  • 1-1/4 cups bread flour
  • 1 tablespoon sugar
  • 1 tablespoon powdered milk
  • 2-1/2 teaspoons shortening
  • 1-1/2 teaspoons salt
  • ** cup starter (see below) **
  • 2 tablespoons Vital Gluten
  • 5 teaspoons instant coffee

Directions

To make starter (or what bakers call poolish)

  1. combine 1 cup of bread flour with 1 cup of water and 1 tablespoon of yeast.
  2. Cover and let sit at room temperature for 12 to 18 hours.
  3. The longer the starter sits, the sharper the flavor.

To make bread

  1. Dissolve coffee in water
  2. Add barley flour and let rest for 1 hour
  3. Sift together yeast, bread flour, salt, powdered milk and Vital Gluten.
  4. Add remaining ingredients and mix until gluten develops; dough will be elastic-like.
  5. Cover and let rise until 1.5 times original size.
  6. Using additional bread flour, knead and then shape into loaves.
  7. Let rise until 1.5 times original size and bake at 400F for 30 to 45 minutes. 

Yield: 2 loaves.

  
         

 
Alberta Barley Commission ©2008
Site By Core Creative