Ingredients
200ml Helsekorn hull-less barley
900ml wheat flour
200ml coarse rye flour
100ml sunflower seeds or flaxseeds
1 packet dry yeast
A pinch of salt
700ml water
1 tablespoon honey
Instructions
- Mix all the dry ingredients together.
- Dissolve the honey in lukewarm water and add to the dry mixture.
- Stir together lightly; it doesn’t have to be completely smooth. The dough should be very loose—more like a very thick batter—and should not be kneaded.
- Cover with plastic wrap or a lid and let rise for about 30 minutes.
- Sprinkle flour on the countertop and turn the dough out of the bowl. Divide the dough into two pieces and place them in greased bread tins (silicone works well).
- Optionally, sprinkle some barley and oat flakes on top of the dough before the second rise.
- Let rise for another 30 minutes under a towel.
- Bake in the middle of the oven at 200°C (390°F) for about 20 minutes.
- Remove the bread from the tins and allow to cool completely on a wire rack.