Barley Bread Recipes

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

Steps:

• Place all ingredients except seeds in the bread machine according to the manufactures directions.
• Press dough / fruit and nut cycle. At the beep add the seeds.
• When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
• Rise for 45 minutes. Make a deep cut right across the top. Dust with flour.
• rest for 10 more minutes while oven preheats to 425 degrees. Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.

Steps:

• Stir together yeast, honey, and 1 cup warm water in a bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• While yeast mixture stands, stir together 2 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture (still in bowl) and add yeast mixture, 3 tablespoons oil, and remaining 3/4 cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 1/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.
• Put pizza stone on lowest rack of oven and preheat oven to 450°F.
• Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a draft-free place at warm room temperature, 1 hour.
• Transfer loaves, 1 at a time, using floured peel or baking sheet, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool.