Barley Potato Bread

Sliced homade bread

I love the chewy texture that the barley gives this bread.  It’s chewy without being crunchy and tough.

Barley Potato Bread
  • 3 cups cooked Barley
  • 4 cups hot water
  • 2 cooked peeled and riced potatoes
  • 1 cup sourdough starter
  • ⅓ cup oil
  • ⅓ cup honey
  • 1 tablespoon salt
  • 3 tablespoon yeast
  • 6 cups fresh ground white wheat flour
  • 6 to 8 cups high gluten white flour
  1. Place  water and potatoes in blender and blend until smooth.
  2. Place in WonderMIx bowl and add barley, sourdough starter, oil, honey,  and salt.
  3. Place fresh ground white wheat flour on top and place yeast on top of that.
  4. Turn on WonderMIx and add white flour until dough cleans sides of the bowl.
  5. Knead for 6 minutes and remove from bowl and form into loaves.
  6. Let rise until double and bake in a 400 degree preheated oven at 325 degrees for 25 to 30 minutes or until internal temperature reaches 180 degrees.


Category: Breads     Post Date: September 29, 2016

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