Home
Recipe
Hard bread with BARLEYmax®︎

Hard bread with BARLEYmax®︎

"BARLEYmax®︎ Bread" has been slowly spreading in bakeries around the country.
It is common for bakeries to use barley flour, but if you want to try something tasty and easy, we recommend mixing boiled BARLEYmax®︎. It is similar to rye bread.

While it is a harder kind of bread, it does not use Lys d'Or flour which is commonly used in French bread. We use bread flour and cake flour so you can easily make it at home. We recommend kneading by hand for this recipe, so why not give it a try on your day off?

Maki (@ukiuki_mama)
Food Coordinator. Engaged in bread production at several stores including well-known stores in Tokyo.
My motto is "simple, easy, and fun at home"
https://www.instagram.com/ukiuki_mama/

Materials

Materials: Amount
Hard flour: 160g
Cake flour: 40g
Sugar: 6g
Dry yeast: 1.6g
BARLEYmax®︎: 40g
Salt: 3.6g

Instructions

1: Add the hard flour, cake flour, sugar, dry yeast, and salt to a bowl, mixing well as you add each.
2: Add water and gently stir with a rubber spatula, then gently knead with your hands until there is no more flour (it is okay if the surface is lumpy).
3: "Pull, stretch, and fold" the dough made in [2] every 20 minutes. Do this process 3~4 times, while adding 1/3 of the boiled barley (see note) in two batches in between.
4: First rise for 40 minutes (27~29 ℃). You can keep the dough moist by covering it.
5: Divide dough into four and form into balls. Spray the surface with water, adding the remaining 2/3 of BARLEYmax®︎ so it sticks to the surface. (There will be some excess, but this way it covers it nicely.)
6: Second rise for 60 minutes (27~29 ℃). You can keep the dough moist by covering it.
7: Use scissors to cut a cross on the surface, drizzling a suitable amount of olive oil (not listed) into the openings.
8: Bake in the oven for 20 minutes at 220 ℃, then lower to 200 ℃ and bake for 5~7 minutes.