Tuesday, 3 May 2016

Healthy barley and steel-cut oat bread (Moroccan barley and oat rolls)

Based on the same recipe for Moroccan barley bread and galettes, I decided to replace barley semolina with steel-cut oat/oat bran. It turned out to be a wonderful combination that gives a moister inside (hearth), which makes it last longer without fridge/freezer.

With all the benefits known to barley, it might give a bit of flatulence. So adding oat to the dough makes its digestion much easier.



In the same frame of work, this dough is also sticky and does not need kneading. I just use a food processor for a few minutes to aerate it.

Either I flavour the dough with the traditional cumin seeds or aniseed options. Feel free to add any healthy seeds you like.

Barley and oat bread is freezer-friendly.



Ingredients
Makes  about 12 rolls
Prep: 7 min - proofing: 2 h + 1 h (depending on the weather) - baking : 20-25 min

  • 150 g of steel-cut oat or oat bran (small or medium calibre)
  • 250 g of tap water, normal to lukewarm temperature
  • 1 tbsp of sea salt
  • 200 g of barley flour
  • 1 1/2 tsp of instant dried yeast + 3 to 4 tbsps of lukewarm water
  • 100 g of lukewarm water
  • 15 g of linseed or flax seed
  • 1 heaped tbsp of cumin seeds or leveled tbsp of aniseed

To roll
  • 5 tbsps of extra virgin olive oil
  • About 200 g steel-cut oat or barley semolina



Preparation

In a bowl, mix yeast with 3 to 4 tablespoons of lukewarm water.

In a larger bowl. mix the first 3 ingredients: oat, salt and water. Stir. Add the seeds

Fold in the the barley flour and the yeast mix. Start mixing and incorporating the water as you go.

Mix the ingredients by hands (*) or using a food processor (with a paddle attached) for about 3 minutes just to aerate.


Cover and set aside for a few hours (2 to 3) until the dough softens and become slightly spongy.

Pour the olive oil in a small plate and spread the oat in a bigger plate.

Grease your hands with olive oil and try to roll the dough the size of a golf ball. It does not have to be perfect. Once you place the ball over barley grits and roll it, it will be easier to get a rather regular shape.

Place each ball on the baking sheet, leaving some space between them. Slightly flatten it anywhere between 1 and 1.5 cm. It will slightly rise during baking but it will be hardly unnoticeable. 

Cover the baking sheet with a damp tower and set aside in a warm place for about 60 min.

Bake in a preheated oven at 200-220 degrees C (fan/regular) for about 20 min.


Notes

 (*) If you are used to make enriched sweet dough by hand then this bread will need the same treatment for about 5 min.

(**)I also like to bake it for 20 minutes to keep the crust slightly soft considering that I use this bread for my morning or afternoon open sandwiches and my panini-maker gives the sides a nice crisp. So bake it depending when and how you will be serving it.

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