By George Sykes
Barley Bread
Monks and nuns were not as a rule supposed to eat fine white bread. household or barley bread was deemed more sustaining for people who spent long hours in toil or prayer. barley was always available where monks brewed ale. this recipe is based on what has been learned from various manuscripts about traditional early English bread making.
Updated at: Thu, 17 Aug 2023 12:36:38 GMT
Nutrition balance score
Great
Glycemic Index
69
Moderate
Nutrition per serving
Calories2774.3 kcal (139%)
Total Fat30.7 g (44%)
Carbs564 g (217%)
Sugars15.4 g (17%)
Protein92.5 g (185%)
Sodium1189.3 mg (59%)
Fiber78.1 g (279%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Mix the flour (all types) and salt in a bowl
Step 2
Blend the yeast to a cream with a little ale
Step 3
Mix the yeast cream with 350ml of the water and all the honey
Step 4
Stir the wet and dry ingredients together I to a firm dough (add extra water as needed)
Step 5
Knead until dough feels elastic and shape into a ball
Step 6
Remove the dough from the bowl and oil the bowl lightly
Step 7
Return the dough to the bowl, cover with cling film and leave to rise until doubled
Step 8
Punch the dough back down and and shaoe into two equal loaves (for round loaves use cake tins with removable bases)
Step 9
Make a cross cut in the centre of the loaves
Step 10
Preheat the oven to 230 degrees centigrade fan
Step 11
Cover the dough with a cloth and leave until the oven is hot
Step 12
Bake the loaves for 20-25 minutes the should sound hollow when tapped underneath
Step 13
Leave to cool until cold
Notes
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