Barley/Whole Wheat Bread

Barbara Lockert – Edmonton Bosch Kitchen Centre

  • 5 cups Warm water
  • 1/2 tsp Vitamin C crystals
  • 1/3 cup Oil
  • 2 Tbsp Sugar (may use more if desired)
  • 3 cups Barley flour
  • 3 cups Whole wheat flour
  • 2 Tbsp Yeast
  • 5-6 cups Bread flour or unbleached flour
  • 1 Tbsp Sea salt

Recipe Instructions

Put first 6 ingredients in Bosch bowl equipped with dough hook. Pulse “M” (momentary) switch to moisten. Add yeast and salt and knead for 4 minutes to develop gluten. Add remaining bread or unbleached flour until sides of bowl are clean and continue to knead for 4-5 minutes. Let rise 30 minutes. Punch down. Form into 4 loaves and let rise in greased loaf pans until doubled.

Bake in preheated 350° oven for 30 minutes. May rise and punch down one more time if desired, but it is not necessary when using freshly ground whole wheat flour.

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