Pain Marocain À L'Orge (Mahrache - Moroccan Barley Bread)

Ingredients

• 2 tbspOlive oil
• 1.5 tspSalt
• 7 gInstant yeast
• 320 mlWarm water
• 10 gSugar
• 300 gBarley flour
• 200 gAll-purpose flour or bread flour

Instructions

1. 1

   Mix dry ingredients: In a large bowl, combine barley flour, all-purpose flour, instant yeast, salt, and sugar. Mix well.

2. 2

   Add liquid: Make a well in the center and pour in warm water and olive oil. Stir until a shaggy dough forms.

3. 3

   Knead the dough: Knead by hand or with a mixer for 10 minutes until the dough is smooth and slightly sticky. Barley dough is naturally stickier than wheat-only dough.

4. 4

   First rise: Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5–2 hours until roughly doubled.

5. 5

   Shape the loaf: Turn dough out onto a lightly floured surface. Shape into a round or oval loaf, pulling the surface tight.

6. 6

   Second rise: Place on a parchment-lined baking sheet or in a banneton basket. Cover and let rise for 45 minutes to 1 hour until puffy.

7. 7

   Prepare for baking: Preheat oven to 220°C (425°F). Score the top of the loaf with a sharp knife in a crosshatch or traditional pattern.

8. 8

   Bake: Bake for 30–35 minutes until deep golden brown and hollow-sounding when tapped on the bottom.

9. 9

   Cool: Cool on a wire rack for at least 30 minutes before slicing. The crumb will set as it cools.