Seeded barley bread

 

400g unbleached, organic strong white flour

100g organic barley flour

120g sourdough starter

75g mixed seeds*

300g bottled water

3g baker’s yeast

10g kosher salt

 

* Use whatever seeds take your fancy. I often throw in fennel and caraway.  Look at the information on seeds, in the mixed seed bread section, to guide you (chia being especially good for you).

​

Preheat the oven to 200°C. Spread the seeds on a baking sheet and toast for 10 minutes. Tip into a bowl and pour in 50g water and leave to steep for 2 hours.

​

Put the flour in a mixing bowl.  Add the water, salt, sourdough starter, mixed seeds and baker’s yeast.  Mix together well and knead the dough for about 6 minutes.  Leave to rise covered by a tea towel for about 1.5 to 2 hours.  Knead the dough for 2 or 3 minutes.  Shape into a ball and cover with a tea towel.  Leave the dough to rise on a greased flat baking tray or place in a well floured banneton for about 2 hours or until it has doubled in bulk.  Dust with rye flour, slash a cross on the bread with a lame or a razor blade. Pre-heat the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with tea towel.

* I autolysed the flour overnight but you can leave it for a few hours instead (mixing the flour and water together for about 5 minutes until a dough had formed).  The next morning the rest of the ingredients were added and the dough kneaded as usual.  The dough was really pliable and stretchy - easy to work with.