These are the memories that I bring to today’s recipe, a no-knead barley bread with a soft interior and a crunchy crust that you can easily make in your oven at home. As it says in the title, this is a bread that does’t need to be kneaded but, like all good things, it will need time to grow, between 12 to 24 hours to be more precise. It is a technique that was popularized a few years ago and that always results well.
A small amount of roasted barley gave the bread this deep dark color and a scent reminiscent of coffee. It’s a bread of intense flavor, a bit bitter, and with roasted cereals notes. Let me tell you that this no-knead barley bread is the kind of bread you’ll want to have around to accompany a dish with an equally strong and juicy sauce.
I hope you like it and see you soon.
No-knead barley bread
Based on the no-knead bread recipe by Jim Lahey
makes a small loaf
- 400g all-purpose flour + more to coat the work surface
- 100g roasted ground barley
- 5g baker’s dry yeast
- 7,5g sea salt
- 350g water at room temperature
- 1/2 tablespoon olive oil
- In a large bowl, combine the flour, barley, baking powder and salt. Make a hole in the middle and add the water. Stir with a wooden spoon to incorporate all the ingredients but do not worry about a very homogeneous dough. Pour a little olive oil on top and roll the dough between your hands so it is evenly greased. Cover with plastic wrap and place in a warm place. Let it rest at least 12 hours, but the ideal is 18 hours (can go up to 24 hours).
- By the end of this time the dough should have increased in volume and will look bubbly. Put parchment paper on the countertop or a board. Spread a little flour over the top, then place the dough, and finally sprinkle with a little more flour. Fold each of the four ends (right, left, up and down) toward the center, press lightly and repeat. Turn the dough upside down, give it a rounded shape, lightly sprinkle with flour and cover loosely with plastic wrap and then with a kitchen cloth. Let it rise for two more hours.
- Half an hour before the dough is ready, preheat the oven to 230ºC, placing an oven-safe pot inside. I use a Dutch oven but you can use another type of covered pot, including pyrex or ceramic, as long as it is suitable for oven.
- When ready to bake, carefully remove the pot from the oven and put the dough inside. Shake the pot gently to spread the dough evenly and make a cut on the surface with a sharp knife. Cover and bake in the oven for 30 minutes. At the end of this time, remove the lid and bake for another 15 to 20 minutes, until the crust is golden brown to your liking. Let your no-knead barley bread cool on a rack.
Try also this pesto braided bread