| Serves: | 2 Loaves, 10 slices each |
- Recipe Courtesy of:
Alberta Barley Commission
|
 |
| Starter (Poolish) |
|
| 1 cup or 250ml |
Bread Flour |
| 1 cup or 250ml |
Water |
| 1 tbsp or 15ml |
Yeast |
| |
|
| Coffee Bread |
|
| 1 cup or 250ml |
Water |
| 5 tsp or 25ml |
Instant coffee grounds |
| 2 1/2 cups or 675ml |
Barley flour |
| 1 1/4 cups or 310ml |
Bread flour |
| 2 tbsp or 30ml |
Instant yeast |
| 1 tbsp or 15ml |
Milk powder |
| 1 1/2 tsp or 7ml |
Salt |
| 2 tbsp or 30ml |
Vital gluten |
| 1 tbsp or 15ml |
Sugar |
| 2 1/2 tsp or 12ml |
Shortening |
| 1 cup or 250ml |
Starter |
Starter: To make starter, combine all ingredients. Cover and let sit at room temperature for 12 to 18 hours. The longer the starter sits, the sharper the flavor.
Coffee Bread: To make bread, dissolve coffee in water. Add barley flour and let mixture rest for 1 hour.
Sift together bread flour, yeast, powdered milk, salt, and Vital Gluten and add to the barley flour mixture. Add remaining ingredients and mix until gluten develops. The dough will be elastic-like. Cover and let rise until 1.5 times its original size.
Using additional bread flour, knead and then shape into loaves. Let rise until 1.5 times original size and bake at 400ºF for 30 to 45 minutes.
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