Barley Wheat Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 62.7
- Total Fat: 1.1 g
- Cholesterol: 7.7 mg
- Sodium: 45.6 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
View full nutritional breakdown of Barley Wheat Bread calories by ingredient
Introduction
Easy recipe..good texture and flavor Easy recipe..good texture and flavorNumber of Servings: 32
Ingredients
-
1/4c. Quick Cooking Barley
1 1/4c. waater, divided
2 tsp. instant yeast
1/2 c. cottage cheese, fat free
2 Tbsp. Honey
2 Tbsp. butter, unsalted, softened
1 tsp. light salt
1 egg, large
1 1/2 c. Unbleached, all purpose flour
1 1/2 c. Whole wheat flour
1/4c.. quick cooking oats
My add ins
2 Tbsp. Oat Bran
2 Tbsp. Wheat Bran
1 Tbsp.Vital Wheat Gluten
Directions
Place the barley in small saucepan with 3/4c. water, simmer uncovered, over medium heat until water is absorbed. Remove from heat and cool.
In large mixing bowl, combine the cooled barley, remaining water, yeast, cottage cheese, honey, butter, salt and egg. Add the flours, oats and add in, if using, and mix until dough comes together; it will be sticky at first. Give the dough a 10 minute rest. then knead by hand or with a dough hook until it smoothes our and bounces back when you poke it. About 10 mins.
Give the dough its first rise for an hour in a covered bowl on the counter, until doubled in size. Shape the it into a loaf. Place in a greased 8 1/2 x 4 1/2 inch pan. Cover with greased plastic and let rise until it domes 1 inch above the edge of the pan ( 45-60 mins) .Bake in pre-heated 350 degree oven for 35-40 minutes or until done; after 25 mins.cover with foil to prevent over browning. Yield 1 loaf, 16 slices.
Note: I use 4 mini-loaf pans, cut each into 8 slices. Great for portion control, more like slider sandwiches. Bake about 30 minutes.
Serving Size: 1 loaf or 4 mini-loaves
In large mixing bowl, combine the cooled barley, remaining water, yeast, cottage cheese, honey, butter, salt and egg. Add the flours, oats and add in, if using, and mix until dough comes together; it will be sticky at first. Give the dough a 10 minute rest. then knead by hand or with a dough hook until it smoothes our and bounces back when you poke it. About 10 mins.
Give the dough its first rise for an hour in a covered bowl on the counter, until doubled in size. Shape the it into a loaf. Place in a greased 8 1/2 x 4 1/2 inch pan. Cover with greased plastic and let rise until it domes 1 inch above the edge of the pan ( 45-60 mins) .Bake in pre-heated 350 degree oven for 35-40 minutes or until done; after 25 mins.cover with foil to prevent over browning. Yield 1 loaf, 16 slices.
Note: I use 4 mini-loaf pans, cut each into 8 slices. Great for portion control, more like slider sandwiches. Bake about 30 minutes.
Serving Size: 1 loaf or 4 mini-loaves