Barley Bread
A favourite from Henrietta Green
Makes 1 loaf
15g/1/2oz fresh yeast
225ml/8fl oz warm water
2 tablespoons double cream
175g/6oz stoneground brown flour
175g/6oz finely ground barley flour
1tsp salt
A little egg white mixed with a little water for glazing
Method
Cream the yeast with the water in a mixing bowl. Mix the flours and salt together in a bowl and make a well in the centre. Pour in the yeast mixture and mix to a dough. Turn the dough out on to a floured surface and knead for about 8 minutes or until it is relatively smooth and elastic.
Lightly grease a clean mixing bowl it so the dough will not stick to its sides and put the dough back in the bowl. Cover it with a cloth or greased cling film and leave in a warm, draught-free place for about 1/2 hours or until it has doubled in size.
Knock back the dough by lifting it from the bowl and kneading it for a couple of minutes, then mould it into a ball. Flatten the ball with the palm of your hand, then carefully roll it up to form a simple loaf to fit a slightly warmed and greased 450g/1 lb loaf tin. Cover with a cloth or greased cling film and leave to prove for about 1 hour.
Brush the loaf with the egg white and water glaze milk and bake in a pre-heated oven 220C/425F/Gas 7 for about 25 minutes. The loaf is cooked if it sounds hollow when tapped on its underside. Leave it to cool on a wire rack.
The recipe here comes from Making Bread at Home by Tom Jaine (Weidenfeld & Nicholson). He makes his barley bread with equal quantities of barley and wheat flour and further softens the flavour by adding cream. You could also use a full fat drained yoghurt which makes for a sharper, slightly sourer bread.