Bread with barley from Oslofjord, Norway

Bread with barley

Mix all dry ingredients. Stir honey in warm water, and mix in the dry. Stir it easy together. The dough should be very loose, it may remind you more about very thick batter and should not be kneaded.

Cover with plastic/lid, and let rise for about 30 minutes.

If you want sprinkle some barley and oat over the dough.

Cover the table top with flour and pour the dough out of the bowl. Divide dough into two, and put each in a lubricated bread tin (preferably silicone).

Leave to raise for 30 minutes under a cloth. Bake at 200 degrees in the middle of the oven for about 20 minutes.

Take bread out of the mold and let it cool completely on wire rack.
Ingredients:
2 bread

2 dl barley and oatmeal
9 dl flour
2 dl rye flour, coarsely ground
1 dl sunflower seeds / linseed
1 pk dry yeast
1 pinch salt
7 dl of water
1 tablespoon honey

Duga AS

The recipe is from:
Duga AS
Bankveien 2, PB 89
1580 Rygge
[email protected]
www.duga.no

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