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Recipe Categories:

    Barley Wheat Bread


    Source of Recipe


    Blue Ribbon Recipes


    List of Ingredients


    • 1/2 cup quick cooking barley
    • 3 3/4 cups all purpose flour -- up to 4 cups
    • 2 packages active dry yeast
    • 1 cup cream style cottage cheese
    • 1/2 cup honey
    • 1/4 cup butter
    • 1 cup water
    • 1 1/2 teaspoons salt
    • 2 eggs
    • 2 1/2 cups whole wheat flour
    • 1/2 cup quick cooking rolled oats


    Instructions


    1. Cook barley according to package directions; drain well, set aside.
    2. In large mixer bowl, combine 2 cups white flour & yeast.
    3. In small saucepan heat cottage cheese, honey, butter, water & salt until warm (115-120 degrees F) and butter is almost melted.
    4. Stir into flour mixture; add eggs.
    5. Beat on low speed of electric mixer 30 seconds scraping sides often. Beat 3 minutes at high speed.
    6. Using spoon, stir in barley, whole wheat flour, oats & enough remaining white flour to make moderately-stiff dough.
    7. Turn out onto floured surface, knead until smooth & elastic, 8-10 minutes. Shape into ball. Put in greased bowl, turning to grease surface. Cover, let
      rise until almost double, about 60-80 minutes.
    8. Punch down, divide in half & let rest 10 minutes.
    9. Shape into loaves & place in 2 greased 9x5x3 inch pans. Cover, let rise until nearly double, about 60
      minutes.
    10. Bake in 350 degree oven 35-40 minutes or until done. To prevent over browning, cover loaves with foil during the last 25 minutes of baking. Remove from pans, cool on rack, brush with melted butter.
 

 

 

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