April 21, 2024 - 12:02pm
The Breads of Egypt - Barley bread
Hey everyone,
I've posted another recipe on my website, this time for a pocket-style barley bread we have in Egypt. This one was slightly challenging to produce a full pocket with barley flour since it doesn't contribute any gluten. Pocket formation seems to depend on a strong gluten network and I managed to get enough strength in the dough by using 50% wheat and 50% barley while pushing my oven to its maximum temperature.
Check out the recipe here: Egyptian barley bread recipe [1]
Let me know if you've tested it and how it turned out. Have you tried using barley flour before in baking? There seems to be little information here on The Fresh Loaf about barley flour.