Barley Milk Loaf 薏仁牛奶吐司

A nice soft loaf which not only gives good source of dietary fibre, but also a good way to salvage the barley pearls after preparing the barley drink. The dough was kneaded by a breadmaker and baked in an oven :)

Yield: 18Lx10Wx13H cm 

Raw dough weight: 618g

Net loaf weight: 588g

Appliances: Whirlpool BM1000 

Ingredients 

80g boiled barley pearls

150g fresh milk

40g raw sugar

1/4 tsp salt

20g beaten egg

30g coconut oil 

270g bread flour

30g wholemeal flour

3/4 tsp instant dry yeast 

Glazing

Some beaten egg

Direction 

1. Boil barley with candied winter melon strips and pandan leaf.

2. Collect 80g barley pearls and blend with 100g milk.

3. Add about 50g of fresh milk to (2) to top up the quantity to 230ml in volume.

4. Pour barley milk mixture into the bread pan.

Followed by raw sugar and salt;

20g beaten egg;

coconut oil;

bread flour;

wholemeal flour;

dig a hole, and pour in the instant dry yeast.

5. Place the bread pan into the bread machine.

6. Select "8" Dough Function and press "Start".

7. When the dough is ready, invert it out onto a floured work top.

8. Flatten the dough and divide it into 2 equal portions, about 309g each.

9. Roll up the two doughs and shape into ball shape. Cover and let it rest for 15 minutes.

10. Roll out the dough using a rolling pin. 

Flip the dough over and roll up. 

Cover and set aside for 10 minutes.

11. Roll out the dough again using the rolling pin. The width of the dough should be slightly shorter than the width of the bread mould.

Flip the dough over so the smoother side will be facing out after rolling up.

12. Place the rolled up doughs into the bread mould/Pullman tin lightly coated with butter. Spray some water over the surface and transfer to a closed oven to proof for about 1 hour.

13. When the doughs reach the brim of the bread mould, remove it from the oven. Preheat the oven to 170 degree Celsius for about 10 minutes.

14. Apply a coat of beaten egg over the surface. Taking care not to let the beaten egg touches the wall of the bread mould, which will affect the rise of the bread during baking.

15. Bake the dough at lower rack of the oven set at 170 degree Celsius for about 50 minutes (thick wall bread tin) or 40 minutes (thin wall bread tin).

If the top of the dough becomes brown at about 30 minutes into baking, cover the top with an aluminum foil to avoid over browning.

16. After the baking cycle, transfer the bread to a cooling rack immediately.

17. After cooling down, slice with a bread knife. Enjoy :)

Recipe modified from page 165 to 167 Job's Tear Bread Loaf