Barley, Rice and Honey Bread

Played around with Jeffrey Hamalmen’s country bread recipe yesterday. I kept the high amount of preferment as in the recipe (164%), replaced 50% bread flour for final dough by barley flour, and added extra 50% cooked rice. I also added 28% honey. Water was increased to 77% for my desirable dough consistency.

Recipe:

Bread flour 75g 50%
Barley flour* 75g 50%
Preferment (60% hydration) 246g 164%
Cooked Rice 75g 50%
Salt 3g 2%
Water 116g 77%
Honey 42g 28%
Yeast 1/6 t
421%

Baked at 220C for 35mins, left in oven for 5mins after baked

*toasted at 180C for 15mins until lightly colored to enhance the nutty flavor

I love the thick, crunchy and nutty crust which seems to be a characteristic of barley bread. The crumb is sturdy and I will bake it for long time next time  as it was a bit moist. Also I would prefer less honey as the it was too sweet for me.

Not sure if I am on the right track to create a dough like this? Anyway I enjoyed playing with doughs during weekends. :-)

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