Notes on our adventures in heritage grains / flours
Ingredients
250g Strong Wholemeal Flour
250g Barleycorn Flour
2 tsp Yeast
2 tsp Sugar
3 tbs Oil
2 tsp Salt
360ml Water
Notes
First run for the Barleycorn
Pros
Granary type bread. Airier than spelt / rye loaves.
Cons
No comments:
Post a Comment