Barley flour bread recipe
Barley flour adds a pronounced sweetness and a suggestion of maltiness to this loaf. This is even more pronounced due to the added barley flake soaker. Add in some pre-boiled barley kernels to make a coarser type of barley bread if you wish.
- 100 g wheat sourdough starter 100% hydration
- 50 g wholewheat flour
- 50 g water lukewarm
Barley Flake & Sunflower Seed Soaker Ingredients
- 50 g barley flakes
- 50 g sunflower seeds
- 100 g hot water
Main Dough Ingredients
- 250 g wholewheat flour
- 250 g barley flour
- 10 g salt
- 320 g water lukewarm
- 100 g natural yoghurt
- 1 handful of sunflower seeds
- 1 handful of barley flakes
How to make barley flour sourdough bread
Day 1 - Refresh your sourdough starter & prepare the soaker
For the sourdough -
In a medium bowl, combine all the sourdough ingredients, cover with a lid and keep at room temperature until the next day.
For the soaker -
Toast the barley flakes and sunflower seeds in a frying pan (no oil) to release the nutty flavours, then take off the heat, add the boiling water and cover immediately. Set aside at room temperature.
Day 2 (about 24 hours later) - Prepare the main dough, proof & bake
Combine 100g of the refreshed sourdough (the rest goes back into the fridge for future bakes) with all the remaining ingredients (the soaker you prepared the day before and all of the main dough ingredients) and knead for about 10 mins. The dough will be sticky yet pliable.
Leave the dough to rest for about an hour.
Oil a bread baking tin and distribute a handful of sunflower seeds across the bottom of the tin, covering the surface evenly.
Transfer the dough into the oiled and seeded bread baking tin, evenly distribute the barley flakes across the top of the dough and cover with a lid or a polythene bag to keep the moisture in.
Rest until fully proofed (this takes a good 4 hours in my cool kitchen) and preheat the oven to 220°C in time.
Bake at 220°C for 10 mins, and at 200°C for a further 40 mins.
Leave to cool on a wire rack.