Barley bread – first try
straight-dough process made with
90 parts whole-grain stone-milled STREAKER hull-less barley flour;
10 parts dry wheat gluten;
100 parts water
1.5 parts instant yeast
2 parts salt
1.5 part malted barley flour
mix till elastic
1 hour bulk fermentation
divide 650 g & shape
1hour final proof
bake 200 deg C [400 deg F] 35 minutes
Physical and Sensory Properties of All-Barley and All-Oat Breads with Additional Hydroxypropyl Methylcellulose (HPMC) β-Glucan. Yookyung Kim, Wallace H Yokoyama. Journal of Agricultural and Food Chemistry 2011 59 (2), 741-746
OSU