Andrea's Barley And Wheat FLour Bread
This recipe makes one large loaf of bread.
Ingredients and Directions:
1/2 cup warm water
1 Tbsp. yeast
1 tsp. sugar
Mix together and let rise and bubble.
While yeast is rising, mix the following:
1 cup warm water
2 Tbsp. Vital Wheat Gluten
1/4 cup white flour
Let rest for about 20 minutes to let the gluten rise well. When the yeast mixture is ready, add it to the Vital Wheat Gluten mix and let the mixture finish resting the 20 minutes.
After 20 minutes, add:
1/4 cup honey
2 Tbsp. dry milk
Add 1 1/2 cups wheat flour and 1 1/2 cups barley flour, a little at a time. Add 1 tsp. salt and 1 Tbsp. oil after half the flour has been mixed in. (See baking tip #4 above.)
Add a little white flour (about 1/4 cup), to be able to knead dough easily so it is not too sticky. Knead gently for 5-10 minutes, then put dough in a greased bowl and let rise until doubled in size. Punch down, put in loaf pan, and let rise again.
Bake at 350 degrees for 35 minutes.
To check for doneness, tap the top of your bread. If it sounds hollow, it is done.
For a soft crust, brush the top of the bread with butter. For a shiny, harder crust, brush with whipped egg whites before baking.