*  Exported from  MasterCook  *
                              Old Greek Bread
 Recipe By     : frugal gourmet - 3 ancient cuisines
 Serving Size  : 1    Preparation Time :3:00
 Categories    : Breads                           Breakfast
                 Low Fat                          Side Dish
                 Tried                            Mc
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          tepid water -- 90 degrees
    2      packages      dry yeast -- prefer quick rise
    2      cups          barley flour
      1/4  cup           rye flour
                         unbleached white flour to make up total
                         flour weight of 2 pounds 3 ounces
    1      tablespoon    honey
    2      tablespoons   olive oil
    2      teaspoons     salt -- mixed w/2 tsps.
                         cornmeal for baking sheets
 1.  In a mixing bowl, dissolve the yeast in the tepid water. 2.  Place a
 paper lunch sack on a scale and put in the barley and rye flour.  Add enough
 additional unbleached flour to make up the 2 pounds 3 ounces. 3. Put the
 yeast water in an electric mixer bowl and add 4 cups of the flour mixture.
 (I simply use my KitchenAid for this whole process.)  Add the honey and
 olive oil and mix to form a sponge, or very soft dough.  Mix by hfand or by
 machine until the dough begins to pull away from the side of the bowl, about
 10 minutes.  Mix in the salt mixed with water and finally the remaining
 flour.  If you are using a hand mixer the last of the flour will have to be
 stirred in by hand.  If you are using a pwerful mixer use the dough hook. 4.
 Knead the dough until it is smooth and elastic.  Place on a plastic counter
 and cover with a large bowl, allow to rise until double in bulk, and then
 punch down and cover; allow to rise a second time.  5.  Punch down and mold
 2 or 3 loaves.  Place on a baking sheet that has been sprinkled with a
 little cornmeal.  Dust the loaves with a little flour and allow to rise
 again until double in size.  Bake in a 450 degree oven for about 25 to 35
 minutes, or until the bread is a rich dark brown and the loaf sounds hollow
 when you thump on the bottom with your finger.  Allow the loaves to cool on
 cake racks.
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 Serving Ideas : Makes 2 or 3 large loaves.