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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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Directions: Dissolve yeast in warm water & place in large mixing bowl. Stir in
honey & leave till yeast becomes foamy. Combine the three flours &
add half to the yeast. Beat with a wooden spoon for 10 minutes. The
consistency should be of thick mud. Cover & set aside to rise for 1
hour, till the dough has doubled.
Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining
flour. Gradually fold in more flour till dough starts to come away
from the sides of the bowl. Place dough on a lightly floured surface
& knead well for 10 minutes. Add more flour as necessary. Place
dough in a lightly oiled mixing bowl. Cover & leave to double.
Ounch dough down again & shape into 2 domed round loaves. Cut a
cross in the centre. Place on an oiled baking sheet, cover & let
rise till doubled, 45 to 60 minutes.
Bake at 350F for 50 minutes.
| Ingredients:
4 1/2 Teaspoon(s) Dry yeast
2 Cup(s) Warm water
2 Tablespoon(s) Instant beef bouillon
2 Cup(s) Barley flour
2 Cup(s) Wholewheat flour
2 Cup(s) Unbleached white flour
2 Tablespoon(s) Safflower or canola oil
2 Teaspoon(s) Dried basil leaves |
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