15 oz fresh yeast or 20 ml/4 tsp dried
A pinch of sugar
350 ml/12 fl oz warm water
400g/14 oz strong plain (bread) flour
175 g/6 oz barley flour
A pinch of salt
45 ml/3 tbsp single (light) cream
Blend the yeast with the sugar and a
little of the warm water and leave in a warm place for 20 minutes
until frothy. Mix the flours and salt in a bowl, add the yeast
mixture, the cream and remaining water and mix to a firm dough. Knead
until smooth and no longer sticky. Place in an oiled bowl, cover with
oiled clingfilm (plastic wrap) and leave in a warm place for about 1
hour until doubled in size.
Knead again lightly, then shape into a greased 900 g/2 lb loaf tin
(pan), cover and leave in a warm place for 40 minutes until the dough
has risen above the top of the tin.
Bake in a preheated oven at 220°C/ 425°F/gas mark 7 for 10 minutes,
then reduce the oven temperature to 190°C/375°F/gas mark 5 and bake
for a further 25 minutes until golden brown and hollow-sounding when
tapped on the base.