4 1/2 tsp dry yeast
2 cup warm water
2 tbsp honey
2 cup barley flour
2 cup wholewheat flour
2 cup unbleached white flour
2 tbsp olive oil
2 tsp salt
Directions
Dissolve yeast in warm water & place in large mixing bowl. Stir in
honey & leave till yeast becomes foamy. Combine the three flours &
add half to the yeast. Beat with a wooden spoon for 10 minutes. The
consistency should be of thick mud. Cover & set aside to rise for 1
hour, till the dough has doubled. Punch dough down & carefully fold
in olive oil, salt & 1/2 c remaining flour. Gradually fold in more
flour till dough starts to come away from the sides of the bowl.
Place dough on a lightly floured surface & knead well for 10 minutes.
Add more flour as necessary. Place dough in a lightly oiled mixing
bowl. Cover & leave to double. Ounch dough down again & shape into 2
domed round loaves. Cut a cross in the centre. Place on an oiled
baking sheet, cover & let rise till doubled, 45 to 60 minutes. Bake
at 350F for
50 minutes.
Servings: 1 loaf
Barley Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into antiquity, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these old cookbooks were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the Roman cooks used a good variety of spices, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. Moving on, there were a couple of books dating from the 1300s ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that is popular today, but instead accounts of the types of meals on the tables of the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as rosemary and coriander. These new spices and herbs led to an eruption in recipe manuscripts, many of which are kept safe in private cookery archives. Like it or not, the introduction of TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Barley Bread recipe.
