Recipe by ladypit
It was cold and icy today; the kind of day to stay inside. My 4 year old and I decided we wanted to bake, but I was out of white or whole wheat pastry flours. So I went on a search of things we could make with my assorted different flours. This is adapted from a recipe I found online. It does not rise much and is a bit crumbly but is a nice dense bread to smear with a bit of butter or dunk into soup.
Top Review by Rita~
Sorry! But I wasn`t pleased with the results of this. I found it very dense and crumbly. And smearing it with butter would defeat the purpose of a healthy diet. Though it is a good wheat-free and dairy-free bread. After making this I did some research and found there is not enough gluten so you do need to add bread flour in the ratio of 3 to 1. I was going to give it 2 stars but went for three stars because of it being wheat-free and dairy-free.
- 1 tablespoon yeast
- 1⁄2 teaspoon brown sugar
- 1⁄2 cup warm water
- 1 -2 cup barley flour
- 1 1⁄2 teaspoons brown sugar
- 1⁄2 cup warm water
- 1 tablespoon canola oil
- 1 teaspoon salt
- 1⁄3 cup white bean flour
Directions See How It's Made
- Spray a baking sheet with nonstick spray.
- Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well. Let the yeast bubble and foam.
- In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water. Mix together well.
- Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
- Add the yeast mixture and mix well.
- Add the bean flour and mix well.
- Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
- Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
- Form 2 small balls and place them on the cookie sheet. Make a small cut in the tops of each.
- Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
- Preheat the oven to 350 degrees. Bake for 1 hour.