Creamy Barley Loaf

By on October 7, 2011

Ingredients: Makes one 900g / 2 lb loaf
15 oz fresh yeast or 20 ml/4 tsp dried yeast
A pinch of sugar
350 ml/12 fl oz warm water

400g/14 oz strong plain (bread) flour
175 g/6 oz barley flour
A pinch of salt
45 ml/3 tbsp single (light) cream

Method:

Blend the yeast with the sugar and a little of the warm water and leave in a warm place for 20 minutes until frothy. Mix the flours and salt in a bowl, add the yeast mixture, the cream and remaining water and mix to a firm dough. Knead until smooth and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.
Knead again lightly, then shape into a greased 900 g/2 lb loaf tin (pan), cover and leave in a warm place for 40 minutes until the dough has risen above the top of the tin.
Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 10 minutes, then reduce the oven temperature to 190°C/375°F/gas mark 5 and bake for a further 25 minutes until golden brown and hollow-sounding when tapped on the base.