Friday, November 25, 2016

Sourdough Wholemeal & Spelt Loaf (with cooked chinese pearl barley)

Clearing leftovers in fridge. ;D Tada!




Oven-spring.. It never fails to mesmerise me ... all the time!♡

Sourdough Wholemeal & Spelt Loaf 
(with cooked chinese pearl barley)

Fit one 450g Pullman's Loaf tin

Ingredients:
240g Bread flour
40g Wholemeal flour
20g Spelt Flour

15g Milk Powder
35g Caster Sugar
3g Salt

30g cooked chinese pearl barley ☆
50g egg whites *
30g Fresh Milk
100g water

180g Levain (1:1)

30g unsalted butter

Method
1.  Knead dough till window pane stage.
2.  1st proofing - till double in size.
3.  Punch and divide into 3 equal size. Cover and 1st bench rest: 15-30 mins 
4.  Flatten and roll into swiss roll style. Cover and 2nd bench rest: 15-30 mins
5.  Flatten and roll into swiss roll style and put into a Pullman's tin. 
6.  Cover with a damp cloth and final proofing in a warm place till 90% full.
7.  Bake in a preheated oven between 190 deg C for ~40 minutes.

Note:
☆ The cooked chinese pearl barley was leftovers from my previous day barley water. You may simply omit it😊.
* The egg whites was leftovers from making "Coconut Egg Jam/kaya". You may replace it with water/fresh milk. 
♡ You may have to adjust your hydration as different flours may need more or less water. Happy baking! 



Delicious with thick slab of homemade Kaya ♡

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