4 1/2 ts Dry yeast
2 c Warm water
2 tb Honey
2 c Barley flour
2 c Wholewheat flour
2 c Unbleached white flour
2 tb Olive oil
2 ts Salt
Dissolve yeast in warm water & place in large mixing bowl. Stir in honey
& leave till yeast becomes foamy. Combine the three flours & add half to
the yeast. Beat with a wooden spoon for 10 minutes. The consistency
should be of thick mud. Cover & set aside to rise for 1 hour, till the
dough has doubled.
Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining
flour. Gradually fold in more flour till dough starts to come away from
the sides of the bowl. Place dough on a lightly floured surface & knead
well for 10 minutes. Add more flour as necessary. Place dough in a
lightly oiled mixing bowl. Cover & leave to double.
Ounch dough down again & shape into 2 domed round loaves. Cut a cross in
the centre. Place on an oiled baking sheet, cover & let rise till
doubled, 45 to 60 minutes.
Bake at 350F for 50 minutes.
Paolo Gavin, “Italian Vegetarian Cooking”
Yields
1
