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Just baked this one today as its Sunday and I had more time to attend to the recipe. I got to use barley flour from the Heatherslaw Corn mill in Northumberland which I visited whilst on holiday this month.
I pretty much followed the recipe but used dried yeast rather than fresh. Intense lemony smells came from the oven during the bake but was less noticeable once the bread was on the cooling rack.
I have tried the end crust. I am not familiar with baking with barley flour. The crumb is close like a spelt loaf and the flavour is sweet, very lemony and slightly nutty. Not a loaf I can see myself baking often but it would make a nice gift as it is unusual. Dan talks about having it with oily savoury accompaniments - hmmm... not sure but will give it a go!
Got a reasonable oven spring despite not having a baking stone.
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