Malted Barley Loaf Recipe

A Bread used quite commonly in Greece, grilled as a side or dried out and topped for a starter called Dakos.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Wrights Strong Wholemeal Flour : 275 g
  • Fine salt : 3 g
  • Barley : 75 g
  • Strong white bread flour : 125 g
  • Water : 360 ml
  • Caster sugar : 3 g
  • Dried yeast : 15 g



    Warm the water.
    If the yeast is not 'Quick action' yeast, add the yeast to the warmed water to allow it to dissolve and activate.

    Place the flour in a mixer, sprinkle with the salt.

    Add the warm water, yeast and sugar, combine together on low speed.

    When the mix has come together into a dough, continue to knead in the mixer for approximately 5-10 minutes to activate the Gluten and achieve a smooth, stretchy dough.
    Cover the dough in the bowl with either clingfilm or a cloth.

    Leave in a warm place, either in a hot water cupboard or a warming drawer to allow to prove for approximately 45 minutes.

    The dough will need to come up to 36* to activate the yeast and allow it to grow Carbon Dioxide bubbles.
    The dough will have proved sufficiently when it has either doubled in size, or when poked , only just begins to refill the impression.


    Preheat an oven to 180*

    After proving, turn the dough out onto a clean lightly floured bench and begin to knead again for approximately 5 minutes.
    You should feel that the bubbles have all popped.

    Shape and roll the bread into a rectangular shape.
    Flatten the ends with the palm of your hands.
    Pinch in the narrow sides together to get a 'loaf ' shape, then fold in the flattened ends to achieve a neat rectangular loaf.

    Dust a baking tray with the excess flour and arrange the loaf on top, then gently score the surface as desired with a serrated knife.

    This can be left to proof again if a lighter bread is desired, but classically this bread is quite dense.

  • 3. TO BAKE

    Bake for approximately 20 minutes at 180*.
    The loaf will sound hollow when tapped underneath.

Chef's tip

«For a Dakos, slice this bread and dry out in the oven at 120* and top with fresh tomatoes, feta and black olives.»

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