Barley Bread

Name: Barley Bread
Cuisine: Cypriot
Ingredients: 1 kg barley flour; 70 - 100 g fresh and activated sourdough starter; 1 tablespoon sugar (optional); 1 teaspoon salt; 700-800 ml lukewarm water; 2 tablespoons olive oil; Sesame seeds, nigella seeds, anise (optional)

Recipe by Giorgoula Christodoulou

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INGREDIENTS

1 kg barley flour
70 - 100 g fresh and activated sourdough starter
1 tablespoon sugar (optional)
1 teaspoon salt
700-800 ml lukewarm water
2 tablespoons olive oil
Sesame seeds, nigella seeds, anise (optional)

METHOD

Place all ingredients except the olive oil in a basin and knead well. When our dough becomes smooth and very pliable, add the olive oil and knead well again. Let the dough rest for 10 to 15 minutes and then shape your bread. If you like, sprinkle it with sesame seeds.
You can make one large loaf and place it on a baking tray. However, it's better to make 2 medium-sized loaves. Cover them and let them rise well for about 3-4 hours at room temperature.
Before putting them in the oven, you need to score them all around. Bake them in a convection oven at 180 degrees Celsius for about 50 minutes. If you prefer them well-baked, bake for one hour and ten minutes.