- 1 tablespoon yeast
- 2 teaspoons brown sugar, divided
- 1 cup warm water, divided
- 2 cups barley flour, divided
- 1 tablespoon oil
- 1 teaspoon salt
- 1/3 cup bean flour
- Preheat oven to 350?F.
- Grease cookie sheet.
- Put yeast into small bowl.
- Add + teaspoon sugar and + cup water.
- Put in a warm place to rise.
- Put remaining + cup water into large mixing bowl.
- Add 1 cup barley flour and mix vigorously.
- Add remaining 1 + teaspoons brown sugar, oil, and salt and
- Mix well.
- Add softened yeast and beat briskly.
- Add bean flour and enough remaining barley flour to make dough that can be kneaded.
- Place on floured board and knead until smooth and elastic.
- Shape into two round loaves on greased cookie sheet and slash diagonally across tops.
- Let rise until double in bulk.
- Oil tops lightly, if desired, for more crispness.
- Bake at 350?F for 1 hour.
- Remove from pans onto wire rack and cool.
About The Author
PHYLLIS POTTS won the Benjamin Franklin Award for Going Against the Grain Wheat-Free Cookery, which she self-published. This book was inspired by Phyllis' efforts to overcome her health problems and reflects her twenty years of experimental baking. This recipe was excerpted with permission from The Complete Guide to Wheat-Free Cooking, ?1998, published by Beyond Words Publishing, www.beyondword.com.