Barley Whole Wheat Bread

Biga

Quantity Ingredient %
422 Whole wheat flour 60

281 Barley flour 40

527 Water 75

5 Yeast 1

Soaker

Quantity Ingredient Size

281 Whole wheat flour 40

422 Bread flour 60

527 Water 75

7 Salt 1

Final

Quantity Ingredient Size

Soaker

Biga

10 Yeast

15 Salt
 Quantity Ingredient %
703 Whole wheat flour 50

281 Barley flour 20

422 Bread flour 30

1054 Water 75

15 Salt 2

15 Yeast 1

Day 1:

1. Mix soaker in a bowl. Leave at room temp for 24 hours.

2. Mix biga and refrigerate for 24 hours.

Day 2:

1. Remove biga and bring to room temp.

2. Cut biga and soaker into pieces and combine in mixer.
3. Combine them and add yeast and salt.
4. Remove from mixer and allow to rest for 30 minutes.
5. Shape and proof for 45 minutes or so.
6. Bake with lots of steam at 470.
Vegetable Spread for Bread

Quantity Ingredient Size

6 Carrots

½ Fennel bulb

1 Red pepper

4 Turnips

1C Chickpeas

½C Parsley Chopped

¼C Mint Chopped

3 Scallions Chopped

2C Chopped tomatoes

Instructions
1. Soak and cook chickpeas as usual.
2. Prep carrots, fennel, turnips, and red pepper, drizzle with a little oil, salt and roast at
high temp.
3. Mince scallions, celery, mint, and parsley.
4. Peel the red pepper.
5. Chop the vegetables coarsely and put in bowl.
6. Add herbs and scallions.
7. Drain tomatoes and add them. Reserve juice.
8. Blend half the chickpeas to make a thick puree.
9. Add that and remaining chickpeas.
10. Moisten further with some of the tomato juice.