WHEAT BARLEY BREAD

YIELD: 1 LOAF


PREP TIME: 15 minutes   RISE TIME: 1 hour 30 minutes   COOK TIME: 30-35 minutes  

TOTAL TIME: about 2 hours 30 minutes

INGREDIENTS

SPONGE

  • 1/2 cup warm water

  • 1/4 tsp lemon juice

  • 2 tsp sugar

  • 2 1/4 tsp yeast

Let bubble for 10-15 minutes.

BREAD MIX

  • 3 TBSP oil 

  • 1  1/2 tsp salt

  • 1 cup warm water

  • 1 TBSP sugar

  • 1 egg, beaten


ADD

  • 2 cups wheat flour

  • 1 3/4 cups bread flour

  • 2 TBSP Alaska Flour Company barley flour



DIRECTIONS
 

  1. ​Mix sponge ingredients together, set aside. Let sit for 10-15 minutes.

  2. Mix the oil, salt, warm water, sugar, and beaten egg. *

  3. Add the sponge mixture to the bread mixture. 

  4. Mix all the flours in a separate bowl.

  5. Turn the mixer on low speed, gradually add the flour until the dough starts pulling away from the sides of the bowl. It should mix for 11 minutes.

  6. Grease a large bowl and place the dough in to rise. Cover and let it rise for 45-50 minutes. 

  7. Punch down the dough and place in a greased bread pan. Let rise again for 35-45 minutes. 

  8. Bake at 325°F for 30-35 minutes, or until the internal temperature reaches 190°F. 

  9. Let stand for 5-10 minutes. Remove from pan and let cool completely on a cooling rack. 

  10. Enjoy!


TIPS​
*Our favorite yeast is SAF yeast.
*You can use a stand mixer with the paddle attachment or mix by hand. 
*DO NOT add too much flour- it makes for the dough to rise and makes it tough. 
*We use a heating pad, set on low, to raise our bread dough. It helps the dough to maintain a consistent temperature for rising.
 

Tag us on Facebook (Alaska Flour Company) or Instagram (@alaskaflourcompany) when you make this recipe. Enjoy!

Contact

P.O. Box 1036

Delta Junction, Alaska 99737

​​

Tel: 907-895-4033

info@alaskaflour.com

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