Although I tend to push the boundary of wholesome, whole grains when making bread, sometimes it’s nice to just have a light, white loaf. This is basically what I’ve made, but with the umphhh of rolled barley for flavour, texture and health.
450 g (1 lb) white bread flour
150 g (5.5 oz) rolled barley flakes
1 Tb (or 1 sachet) active dry yeast
2 Tb sugar
1/2 Tb salt
1 Tb olive oil
200 ml (6.5 fl oz) whole milk
150 ml (5 fl oz) water
Mix the ingredients in a bread machine or by hand, and let rise to 2-3 times the volume. Knead and place into a greased loaf pan. Using a knife, make a few shallow (1-2 cm, 0.5″) cuts across the dough. Let rise for 30-60 minutes, depending on the temperature of the room (I pre-heat our second oven at approximately 40 C (100 F), and leave the dough to rise in the oven, turning the oven off once the dough is in, for 30 minutes). Bake at 180 C (350 F) for about 30 minutes, until browned on top and sounding hollow when tapped. Let cool slightly, then remove from loaf pan and cooled on a wire rack.