Alberta
Barley - a Healthy and Hearty Choice!
Purple Nut Barley Bread
By Dianne LeMoal, SAIT PolyTechnic
First Prize Winner of the 2nd Annual Ultimate Barley Baker Contest
Bread Category
Congratulations to Dianne who won
$250 for creating this recipe!
This bread is well worth the time it takes
to prepare; be ready to eat an entire loaf yourself!
INGREDIENTS:
|
1 cup
2 3/4 cups
1 cup |
rye flour
bread flour
whole barley flour |
1 Tbsp
1/2 tsp
1/8 cup
1 3/4 cups
2 Tbsp
4 tsp |
fresh yeast
salt
dry sour dough culture*
water
chopped walnuts
sunflower seeds |
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DIRECTIONS:
Soak walnuts and sunflower seeds for at
least 2 hours in room temperature water.
To create dough, mix together flours,
yeast, salt, sour dough culture and water. Then add drained walnuts and seeds and
knead well.
Place in a lightly oiled bowl, cover and
let rest for 20 minutes.
Divide dough into four equal pieces and
gently pat into loose rounds, rest dough again for 15 minutes and then shape into loaves.
Allow dough to rise until double in size.
Score tops of loaves to allow gases to
escape, then bake in preheated oven at 425F for 35 to 45 minutes. 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.
Loaves are done when they sound hollow
when tapped on bottom. Cool the loaf before cutting and eating. 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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