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Purple Nut Barley Bread

 
By Dianne LeMoal, SAIT PolyTechnic1st Place Winner of the 2006 Barley Baking Contest Bread Category 

Ingredients

  • 1 cup rye flour
  • 2 3/4 cups bread flour
  • 1 cup barley flour
  • 1 tablespoons fresh yeast
  • 1/2 teaspoons salt
  • 1/8 cup dry sour dough culture*
  • 1 3/4 cups water
  • 2 tablespoons walnuts, chopped
  • 4 teaspoons sunflower seeds

Directions

  1. Soak walnuts and sunflower seeds for at least 2 hours in room temperature water. 
  2. To create dough, mix together flours, yeast, salt, sour dough culture and water. 
  3. Then add drained walnuts and seeds and knead well. 
  4. Place in a lightly oiled bowl, cover and let rest for 20 minutes. 
  5. Divide dough into four equal pieces and gently pat into loose rounds, rest dough again for 15 minutes and then shape into loaves. 
  6. Allow dough to rise until double in size. 
  7. Score tops of loaves to allow gases to escape, then bake in preheated oven at 425F for 35 to 45 minutes. 
  8. For a crispier crust, place a pot of water in the oven and allow it to steam while oven heats; remove water just before baking bread. 
  9. Loaves are done when they sound hollow when tapped on bottom. 
  10. Cool the loaf before cutting and eating. 
  11. Crusts will have a slight purple color.

YIELD: 4 Loaves* Dry sour dough culture is available at specialty food and baking stores.

  
         

 
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