Tom Jaine's Barley Bread
I love this bread! I love it for a lot of reasons, not least of which that it's easy and delicious. I also feel as if I'm reclaiming a bit of our bread heritage, when I make this loaf. Barley has a long and wonderful history. Now it is almost exclusively used in brewing – understandable on account of its very low gluten content. But a pity from the nutritional point of view!
I've made it three times, and I'm not quite there yet. But I'm well within sight of the changes that will make it work for me. So here's the story to date:#1 Bake: The dough, silky soft and extensible. Not much elasticity:
Bulk ferment was good, but not much oomph left for the proof.
Shaped as pain-fesses, about as ready as it would ever get.
Beautiful crumb, lovely taste:
Got a little more height after experimenting. That's Bake #2 on the right:
The trick seems to be substituting some bread flour for a portion of the whole wheat. I also threw in a pinch of gluten. Am happy to share the percentages of barley, ww and bread flour that seem to work best for me. But it will have to wait until I return from a short holiday.
Meanwhile, if anyone else wants to play with this, go check out the thread on Mini O's Oat & Barley Loaf. PMcCool posted Jaine's recipe there about half-way down. It's dated Aug. 23/06. (Sorry, the taxi's due, or I'd go get the link to post it here for you.)