Barley bread with milk on sourdough

Description

Another unusual variant of delicate bread adapted by me without the use of industrial yeasts. For the background I used the recipe for "Milk loaf". This time, when mixing the dough, we will use two kinds of flour: wheat and barley, and the yeast will be strong. That means a strong leaven – the one that at the end of the proofing has already begun to wilt. And I baked the bread in a special shape ceramic German Roemertopf, which is manufactured by special technology from high quality natural clay, which ensures high quality of finished products. This form is smooth on the inside and porous on the outside. Due to its porosity the pot easily absorbs water, holds it and the heat gives it back in the form of steam.

Ingredients

Sourdough

200 g
Flour

480 g
Flour

170 g
Salt

1 tsp
Honey

1 tsp
Chicken egg

1 piece
Vegetable oil

2 Tbsp
Milk

200 ml

Cooking

Put the SOURDOUGH. Measure out 200 grams. wheat flour.

In the center make a hole. Take out of the refrigerator the yeast, previously constant at room temperature минут30 and pour it into the flour.

Add warm water and knead until smooth.

Cover with a towel and put in a warm place (have included cooking plates) for future proofing for 3-4 hours.

Here is the starter after 4 hours of proofing. The photo is very well seen as the middle started to fall.

Then delay 200 gr. in a jar and put on the refrigerator door (for storage for later baking).

Proceed to TEST. In a bowl or a deep bowl sift the barley and wheat flour.

Add salt, stir.

Dilute the honey in warm milk.

Add the egg, yeast mixture, and honey in the milk.

Start kneading and add the remaining milk.

After 5 minutes of kneading, the input vegetable oil one spoon every time vimosewa 2-3 minutes.

This time I baked the bread in a ceramic form, which must first be prepared. To do this, I first heated it under warm water, and then smeared it with butter and sprinkle with cornmeal.

Powdered flour on the table forming our future bar.

Put seam side down.

Remove the package, cover with a towel and leave to rise for 2.5-3 hours.

After proofing, put the form in the sink and fill it with warm water to the top of the form. Leave it so for 10 minutes that she had thoroughly soaked.

At this point, you can lubricate the tip of the sweet water, this breed honey (or sugar) in warm water.

After bathing, the form will be soaked slightly (I do it that would not spoil UNDER, which I removed from the oven) and put to bake our bread at 200°C for 40 minutes. Remind you, this time the water down the oven we do not set, will be enough steam from the ceramic form.

Easily remove the finished bread from the mold, wrap it up in a towel and allow it to cool completely.

Cut the cooled bread.

And enjoy delicious and healthy homemade bread!

Bon Appétit! You have a good bread!

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