Roasted Red Pepper Barley Bread

by | Oct 24, 2015 | Breads, Education Week Recipes, Xagave Recipes

Barley adds so much to the texture of breads.

Print
Roasted Red Pepper Barley Bread
Author: 
 
Ingredients
  • 1 cup cooked barley
  • 1.5 cups hot water
  • ¼ cup Xagave
  • ¼ cup oil
  • 1 cup chopped red peppers
  • 2 teaspoons salt
  • 2 tablespoons yeast
  • Bormain free White flour 3 or more cups
Instructions
  1. Place all ingredients in WonderMix mixer bowl, placing yeast on top of half the flour.
  2. Turn on mixer and add more flour until dough pulls away from the sides of the bowl.
  3. Mix for 6 minutes and remove from bowl and form into loaf.
  4. Place on parchment paper and let rise to double.
  5. Bake on pizza stone for 25 to 30 minutes in a 350 degree oven.