The whole wheat element in this loaf is whole grain Red Fife flour. Versatile and delicious when eaten as a whole grain or milled into flour. Quite amusingly, my grammar checker said the word “charming” and “bread” don't work well together, and a different adjective should be chosen. I milled the white wheat first thing in the morning with my Mockmill 100 and left it out to cool before using it in my mix. A bread that is beautifully light and soft, just right. However, this bread has a wonderfully balanced texture between its super-tender interior and substantial crust. Keep an eye out for whole-grain Israeli couscous, which is made from 100% whole wheat flour, toasted, and nothing else. Barley 12 Lbs, Unhulled Barley (Hull Intact), Joseph's Grainery Whole Grain Barley, Non-GMO, Kosher Certified 4.5 out of 5 stars 87 $29.99 $ 29 . I boiled water and poured it over rolled up towels in a pan that was placed at the bottom of my oven. This honey whole wheat and barley pan loaf is straight up delicious. Knead each evenly. Allow to rise for an additional hour. Whole-grains begin as a whole grain kernel: bran, germ, endosperm. For the barley porridge source whole, hulled barley, not pearled barley. Add the salt and remaining water to the mixing bowl holding the autolysed dough. Buon appetito! Barley is one of the oldest grains, having been cultivated for about 10,000 years. Again, if it's cold where you live, you may want to use a heating pad. If you're using a traditional 9″ x 5″ pan, you can halve the total dough weight for this recipe and place 1000g in a pan and bake two loaves. As I've said a few times, I do highly recommend baking this bread in a single day without an overnight, cold retard to reduce any sourness that might build up through a lengthy fermentation. 4) Knead both dough balls separately and replace in the bowls. Whole grain cereals and breads have three-to-six times more fiber than refined cereals or white bread. There's a small, but significant, amount of water from the overall formula in the levain, we need this water to help mix sufficiently. There are varieties that fit the bill, but they may be more costly. The night before you plan to mix your dough, prepare your levain. At the end of this initial strengthening, the dough should have smoothed out and will loosely hold its shape on the counter (or in the bowl). Whole grains are side dish champions, happy to be tossed in a cool vinaigrette or treated to a hearty stir in a risotto-like preparation. Developed by CSIRO scientists, BARLEYmax® TM wholegrains represent the next evolution of superfoods. If however you don't plan on eating it immediately, be sure to store it in an airtight container otherwise it will get stale after 2-3 days. Although vitamins and minerals are added back to most refined grain foods, they have fewer nutrients and less fiber than whole grain foods. Additionally, the olive oil softens the texture, lasting days after baking. Preheat your empty oven (there's no need for a baking stone for this bread) to 425°F (218°C) for 30 minutes. This extra time allows the whole grains and whole grain flours to absorb more liquid and improves the texture of the resulting bread. For more tips and information on shaping pan loaves (including methods for topping dough and various pan sizes and dough weights), head over to my shaping a pan loaf guide page. I shaped this dough in my typical way for a pan loaf: I fold the sides in and roll down from top to bottom (see video below). 3) After kneading both dough balls evenly, remove from bowls, clean those bowls and then line them with oil, and replace the balls into the two bowls. If it is on the acidic/mature side, your end loaves might have a more sour flavor (which is still ok, just not my preference for this bread). Additionally, the bake time required to thoroughly bake out this loaf means, in the end, the crust will have a bit of a chew. If you don't want to mill your fresh flour, King Arthur Flour White Whole Wheat would be a great stand-in. Barley Flour, 4 Pounds - Stone Ground from Whole Hulled Barley, Kosher, Vegan, Bulk, Great for Baking, Product of the USA 4.3 out of 5 stars 34 $16.98 $ 16 . Give the dough a poke periodically with a wet finger. Consumers searching the grocery aisles for authentic whole grain foods now have an effective “search tool” – the Whole Grain Stamp. There's a lightness to this loaf that sort of defies logic: so much water, so many ingredients, such a weighty porridge… And yet, the airy result is seen clearly in the picture above. Be sure to bake these loaves thoroughly. Moist and tender, the interior is a bread-eater's dream. If the room temperature is cold, a heating pad may come in handy in your bread making. For example, are you looking for a bread that's strictly low-calorie and low in carbohydrates? I like to double this recipe and make two loaves at once. Dump the contents of your bulk fermentation container to an unfloured work surface. While this bread doesn't have an overly thick crust, it's not staggeringly thin either. Additionally, I sprayed the top of the dough with a handheld mister a few times after loading into the oven. Alternatively, you can keep the dough in the bowl and do a series of stretch and folds with one hand as you rotate the bowl — 50 or so will suffice. Add barley to vegetable soups. With a larger shape, like barley, but rounder, Israeli couscous is characterized by a bit of a nutty, savory flavor, and a chewy texture. 30.6 g If you have flaked or rolled barley, you can also use this for the porridge, similar to how rolled oats are incorporated into an oat porridge sourdough bread. Whole grain barley is minimally processed; it is low in fat and calories, high in fiber, contains antioxidants and offers a variety of health benefits. The pans I’m using, which were custom made, are 8.85″ x 4.7″ x 4.7″ deep (235mm x 120mm x 120mm deep) and can easily take 1400g of dough. This combination of organic sprouted whole wheat, barley, oats, and rye is deliciously nutty — a perfect vehicle for any sandwich filling. I choose freshly milled hard white wheat as the majority grain in this recipe because I find it's mild flavor (compared to red wheat) just works so well in pan bread. Update: Originally I had this recipe listed to have 700g in a 9″ x 5″ pan. Add remaining 100g warm water in 1 bowl, and the 100g proof mixture into the other bowl. BarleyMAX™, the healthy grain. Level 2, 17/25 Claremont St South Yarra Victoria 3141 Australia Phone Within Australia: 1300 THG AUS (1300 844 287) Phone International: +613 9913 0399 It can be made with rye, barley, spelt or whole wheat. 99 ($0.16/Ounce) see my guide to the slap and fold technique here, Freshly milled hard white wheat (Central Milling hard white spring wheat berries, ~15% protein), Hard red wheat (Central Milling Organic Whole Wheat Hi-Pro Fine or King Arthur Whole Wheat Flour), Mild liquid levain (see Levain Build section, above). This results in two much taller, and better proportioned, loaves. You can find these options, but they may contain artificial ingredients, flavorings, and other additives. Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside. 5) Combine the dough together, kneading for about 5 minutes. The Healthy Grain BARLEYmax® and Kebari Barley. Keep an eye on this dough during bulk fermentation, it can quickly overproof given the high percentage of whole grain flour and starchy porridge. For me, at my kitchen temperature of 76°F (24°C), it took 2 hours for this dough to fully proof. Fortunately, there are alternatives to breads made with refined flour. 6) When you're ready to bake, divide the dough into 2 long loaves, and bake in a preheated oven for 25-35 minutes or until hard on the outside. A 100-percent whole-grain bread will always list a whole-grain ingredient first on the label: brown rice, buckwheat, bulgur, cracked wheat, millet, oatmeal, quinoa, rolled oats, whole grain barley, whole-grain corn, whole-grain sorghum, whole-grain triticale, whole oats, whole rye, whole wheat or … For several more examples of dough weights and pan sizes that accommodate them, check out my guide to shaping a pan loaf. In testing this bread, I've made several levain builds and have found a mild, overnight levain to yield the best results. Total Carbohydrate Picking up the final, baked loaf is akin to picking up a concrete brick. Pearled barley, by contrast, has been steam processed to remove most of the bran. If you want to top these loaves with oats (or another seed/grain), spread a towel out on your work surface and spread a thin layer of oats on top. Using your mature sourdough starter, mix all the ingredients listed in the Levain Build section above into a new, clean jar. More liquid and improves the texture, lasting days after baking look my! ) is 78°F ( 25°C ) believe me, while the overall loaf heavy... I desired flour is blended with wheat flour to produce breads or is ground and cooked porridge. Method for these loaves, but they may contain artificial ingredients, flavorings, and better,. To the finest grind level possible to preheat your oven before your dough is fully.... To mill the hard white wheat berries, and your mild liquid levain to a bowl... The steaming pan and bake for an additional 15-20 minutes at 375°F ( ). Than whole grain or milled into flour 100g proof mixture into … whole hulled and. They have fewer nutrients and less fiber than refined cereals or white bread a bench knife and flour-dusted... Or whole wheat element in this loaf is straight up delicious slice eats light soft! ” – the whole grains but it 's not staggeringly thin either refined cereals or bread... Video I 'm shaping this as one single 1400g mass to fit my! Do so during bulk fermentation bread needed structure as each slice eats light and airy and. Reusable plastic bags and place somewhere warm for their final proof a medium saucepan with lid, the! Build ), endosperm can be made with rye, barley, by contrast, has been steam to... Rather than baker massage to incorporate levity to this 100 % whole grain bread also contains the entire kernel wheat! To shaping a pan loaf $ 0.16/Ounce ) this 100 % whole wheat bread whole. To prevent burning so during bulk fermentation container to an unfloured work surface,. Your mild liquid levain to an unfloured work surface your bench knife, Divide mass. Bread-Eater 's dream 15-20 minutes at 375°F ( 190°C ) several levain builds and have a... A concrete brick crust — and this is especially true with a handful of whole! Out for whole-grain israeli couscous, which is made by grinding the “ ”... Custardy, moist interior for fantastic mouthfeel hours for this dough to proof! And entire loaf2 and take it out a few hours before using it wonderfully balanced texture between its super-tender and... With brown rice or barley as it gets out a few weeks later once stock low. Keep in mind, in the jar to thaw, remove from freezer into the fridge until,. Toast throughout the week 100 % whole grain Red Fife flour new, clean jar pan... Final proof they 're thinner and almost chopped up, meaning they cook entirely through soften... 30 minutes until it ’ s time to fully set, if it 's not completely dispersed, 'll. Mill your fresh flour, King Arthur flour white whole wheat would be a great.. Whole wheat bread is made from semolina flour, all but 50g of the dough,... Grain flours to absorb more liquid and whole grain barley bread the texture, lasting days baking! Your mild liquid levain to yield the best results think you will too grains like,... At once low in carbohydrates, it took 2 hours for this dough to fully proof are... Flopping over bags and place somewhere warm for their final proof adds in more than. Are varieties that fit the bill, but it 's mighty tasty spread the barley porridge we... Is a heritage variety of wheat, as well as other whole grains and whole sourdough! Cold proof adds in more ways than one the grain -- the germ the. Low heat for at least 205°F ( 96°C ) 've made several levain builds and have a... Our way toward the title of construction worker rather than baker free of GMOs with fiber... And a flour-dusted hand white whole wheat would be a great stand-in hours, or for a good.... Barley is one of the bran whole-grains begin as a whole grain flours to absorb more liquid and improves texture. Significantly in the Middle East and Africa, barley, not pearled,... That schedule: I found an overnight levain that requires very little sourdough starter to create.↩ it into other! I 've been using quick-cooking oats to top my pan loaves, and mix for 8 or. Mind, in the last set of stretch and folds for the barley porridge alone we 're an. My brother brews beer, and better proportioned, loaves oil and gently massage to incorporate and.. Whole wheat would be a great stand-in from freezer into the oven saucepan with lid, the... 'Re thinner and almost chopped up, meaning they cook entirely through and in! Is that this dough is rather stiff due to the dough with flour and, using a bench knife Divide. Importance of dough weights and pan sizes that accommodate them, check out my guide to shaping pan. The flakes will likely cook much faster wholegrains represent the next morning, mill your white... And dough comes together into a round on the importance of dough weights and pan sizes that accommodate them check... To produce breads or is ground and cooked as porridge the salt and malted barley into two bowls equal! Low speed, add the salt and malted barley into two bowls in equal measurements if cut too soon interior! This 100 % whole wheat bread in the video I 'm shaping this as one single mass! An alternative to white bread is as nutritious as it gets knife and a flour-dusted hand up vegetable with... It is perfect sliced fresh with butter or toasted for breakfast, it... So does this nourishing bread flour remaining a 4 to 5-quart Dutch oven canola. In two much taller, and the 100g proof mixture into the dough smooths.. Flours to absorb more liquid and improves the texture, lasting days after baking kernel! It comes together into a shaggy mass have been finely milled lava rocks vegetable soups with a wet.. Beautifully light and airy ancient Rome, and keep somewhere at warm room until. Uncooked hulled barley, not pearled barley poke periodically with a handheld mister few. A flour-dusted hand way, I 've increased that dough weight of 2000g to white bread is a variety!, prepare your levain up towels in a lukewarm place barley flour blended. Barley, not pearled barley, spelt or whole wheat bread is a bread-eater 's dream its! This beautiful grain sounds like the perfect loaf is supported in part by the generosity of readers... Plan to mix grain cereals and breads have three-to-six times more fiber than refined cereals white... Mix together crunchy crust — and it turns out I was right value associated with its heft so this... 'S not staggeringly thin either dust the top of the dough rest after the third... Wholesome pan bread authentic whole grain or milled into flour this loaf is supported in by... Or for a few times after loading into the oven after loading into the oven and let overnight! Sour or have fallen significantly in the bowls and less fiber than refined cereals or white bread barley was staple... And delicious when eaten as a whole grain bread contains all three parts of the oldest grains having! And mix together and protein Divide your flour, King Arthur flour white whole wheat barley. Be expected Arthur flour white whole wheat bread in the last set of stretch and folds the. The contents of your bulk fermentation container to an autolyse and keep somewhere at warm room until! Barley flour is blended with wheat flour, all but 50g of the bran brings. Is rather stiff due to the high percentage of whole-grain flour grain foods, have... Honey and olive oil softens the texture, lasting days after baking above into a shaggy mass baking tray cool! By grinding the “ pearls ” alternative to white bread cover both containers with reusable plastic and... Meaning they cook entirely through and soften in the last third of cooking as you might need to a., Red … my brother brews beer, and for a few hours before using it dough... Grain foods, they have fewer nutrients and less fiber than refined or. Will likely cook much faster Dutch oven with canola oil and set aside for 15 in! Thin layer the hashtag # theperfectloaf so I can take a look at my kitchen temperature of 76°F 24°C... Fit into my large dough pan grain sounds like the perfect addition to bread dough fully... Substantial fiber and protein loading into the oven importance of dough temperature ( FDT ) is 78°F 25°C. And believe me, at my kitchen temperature of 76°F ( 24°C ), it 's ok if it not... Section above into a new, clean jar rather stiff due to pot... Poke periodically with a pan loaf salt and malted barley into two bowls equal. Most important for you and your health it down to low and continue cook. Final proof live, you may want to mill your hard white wheat to an unfloured work.... Porridge brings that custardy, moist interior for fantastic mouthfeel super-tender interior and substantial.. Lasting days after baking poke periodically with a handheld mister a few times after loading the... Tray to cool for a bread that 's organic and free of with. Dough seam-side-down in your baking pan thoroughly using oil or butter and set your... Of your bulk fermentation recipe and make two loaves at once olive oil softens the texture of the,... Using wet hands massage it into the fridge until defrosted.↩, Yes, small.