Fruit and Nut Bread Made with Barley Flour
Marie Skogström- 4
- 35 min
- 8 hours 30 minutes
A flavorful bread that's so delicious, all you need is a pat of butter. But it's also fantastic with aged cheeses.
Choose your own favorites from the selection of dried fruits and nuts!
3.47/5
318 VotesHere's how:
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1
Day 1
Mix together all the ingredients for the marinade, cover with plastic wrap, and let it rest for at least 6–8 hours, preferably overnight.
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2
Dissolve the yeast in water at 25 °C. Mix with the remaining ingredients and the scalded milk from Day 1 for about 15 minutes in a mixer. Double that time if you’re kneading by hand. Let the dough rise for 1 hour.
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3
Divide the dough into 4 portions and lightly round them out (roll the dough so that it becomes taut and has a nice, even surface). Place them in a baking pan or proofing baskets. Let them rise for another 45 minutes or until the dough feels fully risen.
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4
Preheat the oven to 250 °C. It's up to you whether you want to place a baking sheet or a baking stone in the oven.
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5
Bake the loaves directly on the baking stone, on a hot baking sheet, or in a loaf pan. Reduce the oven temperature to 230 °C when you place the loaves inside. Bake for about 30 minutes. Let cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1 – Blanching
- 600 g (6 dl) water, boiling
- 200 g (about 5 dl) barley flour
- 100 g (about 1.3 dl) cracked barley
- 100 g (about 2 dl) rye flour, coarse
- 14 g (2 tsp) honey
Day 2
- 50 g (1 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 100 g (1 dl) water
- 400 g (about 6.5 dl) all-purpose flour
- 100 g (about 2 dl) rye flour, coarse
- 3 tbsp bread seasoning
- 40 g (2 tbsp) honey
- 20 g (3 tsp) sea salt
- 4 dl of dried and chopped fruit and nuts
The recipe comes from
kronjast.se
