Two winning recipes from the Alberta Barley Commission’s second annual Barley Baking Contest.
Purple Barley Nut Bread
By Dianne LaMoal, SAIT Polytechnic, first prize winner of the 2006 Barley Baking Contest’s bread category
Rye flour – 100 g
Bread flour – 3000 g
Barley flour – 1000 g
Fresh yeast – 90 g
Salt – 90 g
Dry sourdough culture – 100g
Water – 3200 g
Chopped walnuts – 100 g
Sunflower seeds – 100 g
1. Soak walnuts and sunflower seeds for at least two hours in room temperature water.
2. Mix dough together and then add drained walnuts and seeds, and mix until fully incorporated.
3. Rest the dough for 20 minutes, then divide into desired size and round.
4. Rest again for 15 minutes and then shape the loaves.
5. Proof until loaves nearly double in size: do not over-proof.
6. Score tops of loaves to allow gases to escape and bake in pre-heated oven at 425° F with steam; steam is important for this bread.
7. Bake for 35 to 55 minutes, or until loaves sound hollow when tapped on the bottom.
8. Completely cool the loaf before packaging, cutting or serving.
Espresso Barley Biscotti
By Nicolas Ratzlaff, SAIT Polytechnic, first prize winner of the 2006 Barley Baking Contest’s cakes and pastries category
Bread flour – 450 g
Barley flour – 450 g
Butter – 360 g
Sugar – 540 g
Salt – 18 g
Large eggs – 00 g
Kahlua or coffee liqueur – 45 g
Espresso – 20 g
Baking powder – 24 g
Ground hazelnuts – 315 g
Melted chocolate (optional)
1. Cream butter, sugar, and salt until smooth and creamy.
2. Gradually add eggs, then hot espresso and liqueur.
3. Add barley and bread flour and mix until incorporated.
4. Add hazelnuts and mix till a dough forms.
5. Roll dough into a long roll, flatten slightly and brush with egg wash.
6. Bake at 325°F for 30 to 40 minutes, until golden brown.
7. Remove from oven; cool slightly.
8. Slice diagonally 1/2-inch wide. Place cut side down on a baking sheet.
9. Return to oven and bake at 275°F until toasted dry (about 25 to 30 minutes).
If desired, drizzle tops with or dip one end in melted chocolate.
Print this page