Peasant Walnut Barley Loaf
- Yield 8 servings
- Prep 20 mins
- Cook 65 mins
- 1/2 cup pearl barley
- 2 cups hot water
- 2 tablespoons olive oil
- 1-1/2 cup unbleached flour
- 1-1/2 cup whole wheat flour
- 2 packages quick rising yeast
- 2 teaspoons salt
- 2 tablespoons brown sugar
- 1 tablespoon fresh rosemary or 1 teaspoon dry
- 1 cup chopped walnuts
Simmer barley, covered in water, 30 minutes; cool to lukewarm (about 130F). Add olive oil.
Combine flours, yeast, salt, sugar and rosemary in food processor with metal blade. Add barley mixture and process until mixture forms a ball. (Add small amount of liquid or flour to ensure soft dough, if needed).
Remove and knead in walnuts. Form into round loaf; place on greased baking sheet. Cover and let rise until doubled (30-45 minutes).
Bake at 375F, 35 to 45 minutes, until tests done. Slice thinly. Makes 1 loaf.