MONTENEGRO – Ječmeni Hljeb

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Barley bread. I wasn’t particularly excited about this one but it turned out really well and the barley hulls in the barley flour I used added some nice texture.

Rating:

  • Faithfulness to recipe: Yes
  • Met expectations? Exceeded, actually. I thought this would be a little bland or wouldn’t cook so well.
  • Would cook again? Yes, it was quite tasty and we ate it plain, and with cheese and cheese spread.
  • The taste test rated on a score of 5: 4

Recipe

Ingredients

  • 250g barley flour (“ječmeno”)
  • 250g wheat flour (all purpose)
  • 7 grams instant yeast
  • 1tsp salt
  • 1 tsp sugar
  • 500ml lukewarm water
  • 1 tbsp oil

For the egg wash

  • 1 egg
  • 1 tsp milk
  • Handful of sesame seeds

Method

  1. Mix barley and wheat flour together in a large bowl.
  2. Add the lukewarm water to a separate bowl and then add yeast, salt, sugar and oil, and let it foam for about 10 minutes.
  3. Add the yeast mixture into the flour and whisk well with a spoon.
  4. Let the dough rise until about doubled (~1 hour depending on the room temperature)
  5. Form the dough into a bowl and knead using some additional flour if the dough is sticky.
  6. Make the egg wash and shape the bread into an oval shape and put it into a greased pan. Brush with bread with the wash and sprinkle the seeds over it.
  7. Let the bread rise once more (another hour)
  8. Bake in a preheated oven at 200 ° C for about 40 minutes.
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