Dutch Oven Bread for Breakfast

Ingredients

300g wheat flour
100g whole grain hull-less barley flour
100g Helsekorn hull-less barley groats
1 teaspoon salt
1 teaspoon dry yeast
400ml water

Instructions

1. Mix all ingredients except the barley groats together.
2. Let the dough rise for 12 hours at room temperature, or longer in the refrigerator.
3. If stored in the fridge, the dough can be kept for several days.
4. Bring to room temperature 2 hours before baking.
5. Cook the barley groats according to package instructions. Allow to cool to room temperature.
6. Add the cooked barley groats to the dough just before baking—this preserves the health benefits of the short-chain beta-glucan. If added too early, much of the healthy fiber may be reduced.
7. Preheat the oven to 250°C (480°F) with a cast iron Dutch oven inside.
8. Mix the barley groats into the dough.
9. Pour the dough into the preheated and greased (after heating) Dutch oven with the lid on.
10. Bake at 250°C (480°F) with the lid on for about 1 hour.
11. Then bake uncovered for 15–20 minutes.