Egyptian Barley Bread

Recipe by Chocolatl
READY IN: 3hrs 20mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    teaspoons yeast
  • 12
    cup lukewarm water
  • 2
    tablespoons honey
  • 12
    teaspoon salt
  • 1
    egg, lightly beaten
  • 2
    tablespoons shortening
  • 2
    cups barley flour
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DIRECTIONS

  • Combine yeast, water, and honey, and let proof 5 minutes.
  • Add salt, eggs and shortening.
  • Stir in flour and blend until dough is workable.
  • Turn out onto a lightly floured surface and knead for a couple of minutes.
  • Place in a large greased bowl, turning to coat.
  • Cover with a towel and let stand in a warm place for 90 minutes.
  • The dough will rise slightly, but will NOT double.
  • Turn the dough out onto a lightly floured surface and knead again.
  • Shape into a round cake about 1/2" thick.
  • Place on a lightly greased baking sheet.
  • Cover with a towel and let rest for one hour.
  • Preheat oven to 425°F.
  • Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
  • Cool on a rack.
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