Baking bread at home always gives me great serenity like this Mixed Oat, Rye, and Barley Bread.
Kneading relaxes me, then the wait for rising, the baking, the aroma that fills the kitchen. Finally, enjoying this bread, sliced, even just with oil or hummus, with a compote… I also love it with thyme and lemon, try it to believe it.
And the leftover slices I either freeze, or toast and make biscotti, or even croutons sautéed with herbs to use in evening soups.
Here I used a mix called Tyrolean bread from the company Cuore di Macina: rye flour, oats, barley with flax seeds, sunflower, sesame, and sourdough powder.
On the blog, you’ll find lots of breads and loaves, kneaded by hand, in the mixer, baked with a bread machine, baked in the oven, steamed.
For the flours I use, they can be pure, or I also like to try cereal mixes proposed by companies as in this case.
On the blog, you’ll find gluten-free breads, savory rolls, sweet rolls, donuts, bagels, legume buns…. basically, bread of all kinds. I’ll leave you some examples below
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 1 loaf
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Mixed Oat, Rye, and Barley Bread
- 4 cups cereal flour
- 1 1/8 cups water
- 1 1/2 tbsp extra virgin olive oil
- 2 tsp dried yeast
Tools
- 1 Mixer
- 1 Proofing Basket
Steps for Mixed Oat, Rye, and Barley Bread
In the mixer, pour the flour mix, yeast, lukewarm water, and oil. Start with the hook and knead for about ten minutes.
Transfer the dough to a bowl, cover, and let it rise for about half an hour.
Transfer the dough to a floured workspace and do three folds, and shape into a rounded loaf by pinching underneath.
Lightly flour the proofing basket (I find silicone ones convenient because I can put them directly into the oven).
Cover with plastic wrap and place in the oven turned off but with the light on.
Let it rise for a couple of hours until it’s nicely puffed.
Take it out and keep it warm while preheating the oven to 375°F. When it reaches temperature, gently remove the plastic wrap, optionally dust the top with flour, make a cut with a blade on the bread, and place the risen bread on the lowest rack. Static oven.
Place a small pot with a bit of water next to it to create steam.
Bake for 45 minutes, but after 15 cover with parchment paper otherwise it darkens too much for my taste.
At the end of baking, remove from the oven, turn it over, remove it from the container, and place it on a rack to cool.
Tips
Instead of one bread, you can form smaller loaves and let them rise on an already covered baking sheet. In this case, let them bake for 25/30 minutes.
You can create a similar dough using your flours, making sure to always have at least one strong flour, adding 1.4 oz of dried sourdough, a generous tablespoon of diastatic malt, the seeds of your choice, a teaspoon of salt. For the amount of water, you have to adjust because each flour absorbs it differently. Usually, if you use about 1 1/4 to 1 1/3 cups of water, it should be fine.
Store the bread in a paper bag inside a plastic bag. You can slice it, portion it, and freeze it. You can turn it into biscotti or croutons.
