Single Origin Stoneground Flour
BIO-WHEAT™ Barley Flour is milled from the grains of barley. Barley flour is crammed with nutrition. It is a whole grain high in both soluble fibre, known to reduce cholesterol and insoluble fibre that keeps the digestive tract healthy. This flour has a rich nutty taste, but is low in gluten. We therefore recommend swapping a third of the flour in your recipes with our Barley Flour.
RECIPE: Barley Breakfast Bread
Tried & tested from the Fourie’s kitchen
• 150g (1 cup) BIO-WHEAT™ Barley Flour
• 350 g (2 cups) BIO-WHEAT™ Coarse White Flour
• 15 ml (1 tbsp) brown sugar
• 5ml (tsp) salt
• 7.5ml (1½ tsp) instant yeast
• 15 ml (1 tbsp) honey
• 15 ml (1 tbsp) oil
• 400 ml water
method: Oven Bake
Mix together dry ingredients. Mix together liquids. Add liquid mixture to dry ingredients and mix together. Spoon into a greased, medium- sized bread pan. Cover with plastic and let rise in warm place or preheated oven at 40 °C for 30 minutes to 1 hour. Preheat oven to 180°C and bake for 45 minutes to 1 hour. Remove bread pan from the oven and turn out. Allow to cool before slicing.
METHOD: Machine bake
Using the ingredients above, follow the instructions for your specific model of bread machine.
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