Old Greek Bread
2 1/2 cups tepid water -- 90 degrees 2 packages dry yeast -- prefer quick rise 2 cups barley flour 1/4 cup rye flour unbleached white flour to make up total flour weight of 2 pound...
Ingredients
- 21/2 cups tepid water -- 90 degrees
- 2packages dry yeast -- prefer quick rise
- 2cups barley flour
- 1/4cuprye flour
- 2tablespoons olive oil
- 2teaspoons salt -- mixed w/2 tsps.
- 1. in a mixing bowl, dissolve the yeast in the tepid water. 2
Directions
- 1
2 1/2 cups tepid water -- 90 degrees 2 packages dry yeast -- prefer quick rise 2 cups barley flour 1/4 cup rye flour unbleached white flour
- 2
water cornmeal for baking sheets 1
- 3
In a mixing bowl, dissolve the yeast in the tepid water
- 4
Place a paper lunch sack on a scale and put in the barley and rye flour
- 5
Add enough additional unbleached flour to make up the 2 pounds 3 ounces
- 6
Put the yeast water in an electric mixer bowl and add 4 cups of the flour mixture
- 7
I simply use my KitchenAid for this whole process.) Add the honey and olive oil and mix to form a sponge, or very soft dough
- 8
Mix by hfand or by machine until the dough begins to pull away from the side of the bowl, about 10 minutes