BARLEY FLOUR BREAD RECIPES
BARLEY BREAD RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories side-dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 to 10 slices
Number Of Ingredients 7
Steps:
- Preheat a gas grill on low heat for at least 10 minutes.
- Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
- In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
- *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
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Easy rye flour bread recipe. Very easy, healthy, and tasty rye bread cooked in the oven. An excellent choice for vegetarians! You can also cook this delicious bread in slow cooker. Please see recipe below. Slow Cooker Easy Rye Flour Bread Recipe Slow cooker or crock pot is one of the most successful appliances in…
Provided by Slava Bond
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 3
Number Of Ingredients 4
Steps:
- Pour the water into a dip bowl. Stir in the yeast until well blended.
- Add clear honey and 3 cups of whole wheat flour. Beat 2½ minutes with an electric beater. Cover and let rise for 15 minutes.
- Add vegetable oil, salt, rye flour and caraway seeds. Mix well. Add enough whole wheat flour (3-4 cups) so that the dough no longer sticks to the side of the bowl.
- Turn the dough out on a floured working surface. Knead for 10 minutes.
- Wash out the mixing bowl and dry thoroughly. Grease inside of the bowl with vegetable oil. Put in the dough and turn it around so that all the surfaces of the dough are coated. Cover with paper towel and let rise at room temperature for 1 hour.
- Grease 3 loaf tins with vegetable oil. Punch down the dough and divide it into 3 parts. Knead each part, slightly shaping it into a loaf. Fill the tins. Cover with paper towel and let rise for 30 minutes.
- Preheat the oven to 350 F (175 C). Bake in preheated oven for 50 minutes.
- Turn off the oven. Turn out the loaves immediately onto wire rack to cool. Serve rye bread warm.
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- Turn off the oven. Turn out the loaves immediately onto wire rack to cool. Serve rye bread warm.
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