Barley Bread

Click to Enlarge	Barley Bread Finland - Ohraleipa
	Makes Effort: Sched: DoAhead:	2 loaf *** 3-1/2 hrs Yes	Any "purist" worth his sneer would tell you the Finns can't grow wheat so the bread flour part isn't authentic - but I'm pretty sure they've sold enough cell phones by now to afford an occasional bag of imported flour. This easy to make bread is fairly moist and tender, and will keep several days loosely bagged in plastic.

1
1
2
1/2
2
1/4
2-1/3

c
c
T
T
c
c
c

Buttermilk
Water
Yeast, active dry
Salt
Bread Flour
Butter
Barley Flour

Mix Buttermilk with Water and warm it (but not too warm or the buttermilk will separate). Mix in Yeast.
Mix in Salt, then beat in Bread Flour and continue to beat until it thickens.
Melt Butter and stir in. Then knead in just 2 cups of the Barley Flour. Knead in, just a little at a time, more Barley Flour until the dough is easy to handle. Knead well, (about 20 minutes resting now and then (well, actually I use the bread hook in my Kitchen Aid stand mixer, and the dough has enough flour when it rides up the hook and cleans the bowl)).
Shape Dough into a ball, put it in a bowl in a warm place, cover loosely and let rise until doubled in volume, about 1 hour.
Divide Dough into two loaves and set them on a lightly oiled baking sheet sprinkled with pumpernickel or some other meal. With a wet knife cut three shallow diagonal slits in the top of each one. Cover and let rise until about doubled.
Preheat Oven to 425°F/220°C.
Bake for 30 to 40 minutes at 425°F/220°C, then cool on a rack.

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch