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Liz Swoope
Wheat, Oat, Barley and Honey Bread

1 c. water
2 T. oil or melted butter
3 T. honey
c. uncooked barley
2 c. whole wheat flour
1 t. salt
c. uncooked oatmeal
c. oat bran
1 pkg. active dry yeast

  • Soak barley in water for several hours or overnight. Drain.
  • Combine flour, salt, oatmeal, oat bran, yeast, and drained barley in a bowl.
  • Heat water, oil or butter, and honey to 130 degrees.
  • Stir warm liquid into dry ingredients until just mixed.
  • Turn dough out onto surface dusted with whole wheat flour and knead about 5 minutes, until dough is not too sticky but not dry, either. This dough is very soft and pliable.
  • Cover dough with bowl and let rest for 20-30 minutes.
  • Shape dough and place it in a greased loaf pan. Spray top of loaf with cooking spray.
  • Let rise until doubled in bulk, about an hour.
  • Preheat oven to 375 degrees.
  • Bake 35 minutes, or until golden brown.
  • This bread is heavier than that made with white or bread flour. However, it  is a moist, tasty loaf with an interesting texture.

Liz Swoope, 75300.1250@CompuServe.COM

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