Made with a mix of barley and white flour, the texture is awesome and the flavor is amazing, especially with some good ole jam on top!
Why barley flour?
Barley flour has amazing health benefits and taste great in this bread.
- High fiber- Barley flour reduces hunger, making you feel fuller, for longer. And can also help digestion. Insoluble fiber May prevent cancer, mostly colon cancer.
- Beta-Glucans- help lower bad cholesterol, which is good for heart health.
- Magnesium and soluble fiber- may protect against diabetes.
- And many more, I suggest doing some research and seeing all the other benefits.
Why sourdough?
Check out the science behind sourdough and why it it good for you.
Makes 1 loaf, takes 8-24 hours to make, and 30 minutes to bake.
What’s in it?
150g/1c Liquid levin (aka sourdough starter)
480g/2c warm water (85-110 degrees)
500g/4c All purpose flour
200g/2c Barley flour
18g/1Tb Salt
How do ya make it?
- Mix levin and water in large mixing bowl
- Add flours and salt and mix throughly, knead inside the bowl by folding half of the dough over the other half, and turning your bowl quarter, and repeating about 15 times.
- let rest overnight, or 8-10 hours.
- Preheat oven to 425 degrees. Take dough out of bowl and place on baking sheet, pizza stone, or your choice of bread baking dish*. Flour and shape, then score on top and bake until golden brown, about 30 minutes.
*I like to use our pizza stone for baking our bread, our Fisher and Paykel oven does a great job with making the bread crunchy on the outside and soft on the inside with the “aero bake” setting.
That’s it! Enjoy some yummy barley bread and top it with some grass fed butter or jam!
the potters table 