The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flatbreads and more

  • Pin It
timtune's picture

flatbreads and more

Just to update my blog,

I recently made 2 kinds of breads. First was a barley stout bread (malt syrup, rye, wheat, barley grains and ...Stout! :) ). Nice aroma with a slightly taste.

Image hosting by Photobucket

The other is a maneesh zatar (in the front) and pitas.

Image hosting by Photobucket

The zatar spice blend adds a wonderful aroma. Mmmm


Joe Fisher's picture
Joe Fisher

Stout bread!! I want to pick that sucker up, and just tear into it with my teeth. That looks delectable! Can you share a recipe?


qahtan's picture

Image hosting by Photobucket

This is a loaf that I made a while ago, I put ale in it
to see if/what it did... qahtan

timtune's picture

I haven't tasted ale in my life though...hehe... but i should try it one day, with the pretext of cooking with it. :P

Well, i'll roughly tell the amounts and method, coz i didn't measure the water ... just mixed it up till it forms a standard dough.

here goes.

1/2C rye flour
1/2C WW flour
2tbsp barley malt extract
2tbsp sourdough starter
about 1C water

1/4C soaked barley grains
3C bread flour
200ml stout
1 1/2 tsp instant yeast
enough water

1.Make the sponge and leave to ferment for about6hrs
2.Mix dough ingredients to sponge and knead till smooth.
3.Proof till doubled (about 2hrs) then shape.
4.Preheat oven to 220C, and proof for another 45 minutes or so (oh yeah, i slashed it then let it proof, not before loading it in the oven).
5. Bake for 10 minutes, then lower heat to 200-190C and continue for about another 30 minutes.

~mine was covered with oat bran~ :)

Enjoy! :)

dasein668's picture

Is that malted barley grains? Or pearled barley? Or some other form?

Nathan Sanborn

Teresa_in_nc's picture

Do they taste as good as they look? I should get outside my usual mode and try making some bread with beer. The zatar and pita are also admirable. I remember once impressing a Middle Eastern store owner with my knowledge of zatar. ;o)

timtune's picture

thx teresa! :)

Yep they tasted good :)...and the sugars made the bread have a soft crust. hehe

I used normal barley grains. Would have used malted ones though.