the Tassajara Bread Book
Edward Espe Brown, author of "the Tassajara Bread Book", described his recipe of Tibetan Barley Bread (p.72) as "the only bread you need to know how to make.......". I made it miserably numerous times, yet kept trying because the distinctive taste was too memorable not to try again. Each heavy, dense loaf with its thick, cracked crust was no better than the one before. If ANYONE out there in this exceptional community of break bakers is familiar with this recipe, knows how to "tweak" the recipe, or can offer a suggestion of what I can do to improve the results, I would be greatly appreciative.
Tibetan Barley Bread recipe:Tibetan Barley Bread
- 2 cup Tsampa, tibetan roast barley Flour.
- 4 cups whole wheat Flour.
- 1/2 cup Millet or roasted Sunflower Seeds or roasted Sesame Seeds.
- 1/2 teaspoons Salt.
- 2 tablespoons sesame Oil.
- 2 tablespoons vegetable Oil.
- 3 1/2 cups boiling Water.
Pan roast barley flour in 1 tablespoon sesame oil till darkened. Mix flour with salt. Add oil, rubbing flour between hands until oily. Add boiling water, using spoon to mix till dough begins to form then mixing with hands keeping hands cool by dipping in bowl of cold water. Mix till ear lobe consistency. Knead till smooth. Place in oiled pans. Cut tops lengthwise. Leave at least 2 hours. Bake at 500 deg. for 20 minutes on middle shelf., 450 deg. - 40 minutes on top shelf. Should have tough crust and tender inside.