- 4 ½ tsp Dry Yeast
- 2 C Warm Water
- 2 Tbsp Honey
- 2 C Anita’s Organic Barley Flour
- 2 C Anita’s Organic Stone Ground Whole Wheat Flour
- 2 C Anita’s Organic Unbleached White Flour
- 2 Tbsp Olive Oil 2 tsp Salt
Dissolve yeast in warm water and place in large mixing bowl. Stir in honey and let sit until yeast becomes foamy (activated).
In a separate bowl, combine the three flours and add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover with a damp towel and set aside to rise for 1 hour, until the dough has doubled in size.
Punch dough down and carefully fold in olive oil, salt and 1/2 c remaining flour. Gradually fold in more flour until dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface and knead well for at least 10 minutes. Add more flour as necessary.
Place dough in a lightly oiled mixing bowl and toss dough to coat with oil. Cover with a damp towel and let rise until doubled. Punch dough down again and shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover and let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes, or until browned. Remove from pan and cool loaves on a wire rack for 15 minutes before slicing.