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Vegetable Barley Bread
By Rebecca Hayward, SAIT Polytechnic 2nd Place Winner of the 2008 Barley Baking Contest
Ingredients
Dough - 2 cups bread flour
- 3 1/2 cups barley flour
- 5 Tbsp vital gluten
- 2 cups water
- 6 Tbsp yeast, fresh
- 4 Tbsp buttermilk
- 2 Tbsp canola oil
- 4 Tbsp sugar
- 2 1/2 tsp salt
- 1/2 cup pot barley, cooked
- 1/3 cup barley flakes
- 1/2 cup potatoes, cooked & mashed
Egg Wash - 4 green onions, chopped
- 1 garlic clove, chopped
- 1/4 cup spinach, chopped
- 2 Tbsp feta cheese, chopped
- 1/4 cup carrots, cooked & mashed
- 1 tsp dill
- 4 Tbsp beet powder
Directions
- Soak barley flour in the water overnight.
- Roast barley flakes at 350F for 10 minutes; let cool then chop finely.
- Mix all dough ingredients together until a smooth dough is formed; divide into 4 dough parts.
- Mix all flavor ingredients together and gently knead into each of the 4 dough parts.
- Cover and let dough rest for 30 minutes.
- Roll out each part of dough into a rectangle a 1/4 inch thick.
- Lay dough one on top of the other and then roll into a log shape.
- Cut the dough into 3 inch pieces; place cut side up on a greased baking sheet and flatten slightly with your hand.
- Let rise until double in size.
- Brush with egg wash mixture.
- Bake at 400F until slightly brown, and when tapped on the bottom bread will sound hollow, approximately 20 minutes.
Yields 4 loaves.
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