May 28, 2016 - 5:35am
Roasted barley bread
Bread flour, whole spelt flour and whole barley grains roasted and grounded at home.
Handmixed, straight method.
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Bread flour, whole spelt flour and whole barley grains roasted and grounded at home.
Handmixed, straight method.
I like Barley in bread also but never tried roasting before grinding. Is there a benefit other than the toasty flavor for doing so?
Aroma and flavours: basicly it tastes like roasted cereal but you can feel second aromas and flavotrs in his bread like toasted hazelnuts, cocoa, coffee.
Another benefit is the dark colour. If you roast your cereal yourself you can toast lighter or darker.
Nice bake. I have not ground my own yet, but have used it several times and love the nutty flavor it gives.
You will love it
What temperature and for how long did you roast/toast the barley?
As you want. You can roast your cereal more or less, it's up to you if you prefer darker or lighter. This was about 15 minutes at 200C. Just take care it doesnt burn.
one of the best bread flavor enhances of all time! With the whole grains this one has to be hearty too. Well done and Happy baking Abe.
I've been making Hamelman's 5 grain with rye starter substituting malted wheat flakes for the oats and adding Toadies to the hot soaker. I didn't think the original could be bettered but this does it. Toadies are FAB!
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... and crumb! Do you bulk ferment for a long time? Cold? That's a seriously nice crumb for a straight dough.
All the process at room temperature. About three hours of bulk fermentation with two folds. Sourdough and some yeast.
Roasted barley sounds awesome!
Wow. Most impressive.
is in the loaf?
This was 65% bread flour, 25% spelt and 10% roasted barley
how good that loaf must smell and taste.. truly great!
Someone just gave me a half kilo of pearl barley! Time to toast and grind! :)
Pearl barley is ok but I suggest you to make next time with whole barley grain. More flavour and aroma.
is missing the germ or embryo and is polished. My bag actually says Jacob's Tears on it. But all barley has the bran removed before it can be eaten. So you're suggesting naked barley, right?