A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
dissolve yeast and sugar in lukewarm liquid
mix flour and barley flour together; add to the liquid three cups of this flour and beat well
add shortening, the rest of the flour and salt
knead until smooth
let raise in warm place free from draft until double in bulk about two hours
mould into loaves, place in well-greased pans, cover, let raise until double in bulk, about one hour
bake forty-five minutes in hot oven, reducing heat after first fifteen minutes
Modern guidance to help you succeed with this vintage recipe
Barley flour contains less gluten than wheat flour, so the 25% barley substitution maintains sufficient gluten structure while adding nutty flavor and nutritional benefits. Dissolving the yeast with sugar (corn syrup) in lukewarm water activates fermentation and provides immediate food for the yeast. The two-stage mixing—first creating a sponge with partial flour, then adding remaining ingredients—allows enzymes to develop flavor compounds and gives the yeast a head start before the salt is added, which would otherwise inhibit yeast activity.
The dough can be refrigerated after the first rise for up to 24 hours (cold fermentation enhances flavor). Punch down, cover tightly with plastic wrap, and refrigerate. Bring to room temperature for 30-45 minutes before shaping into loaves. Alternatively, shape the loaves and freeze unbaked for up to 1 month; thaw overnight in refrigerator, then allow to complete second rise at room temperature before baking.
Store completely cooled bread in an airtight plastic bag at room temperature for up to 3 days, or slice and freeze for up to 3 months. Toast frozen slices directly from freezer, or thaw wrapped loaf at room temperature for 2-3 hours. The barley flour causes this bread to stale faster than all-wheat bread due to lower gluten content, so freezing is recommended for longer storage.
AI-generated tips from Chef Cecil's culinary database
The dough can be refrigerated after the first rise for up to 24 hours (cold fermentation enhances flavor). Punch down, cover tightly with plastic wrap, and refrigerate. Bring to room temperature for 30-45 minutes before shaping into loaves. Alternatively, shape the loaves and freeze unbaked for up to 1 month; thaw overnight in refrigerator, then allow to complete second rise at room temperature before baking.
Store completely cooled bread in an airtight plastic bag at room temperature for up to 3 days, or slice and freeze for up to 3 months. Toast frozen slices directly from freezer, or thaw wrapped loaf at room temperature for 2-3 hours. The barley flour causes this bread to stale faster than all-wheat bread due to lower gluten content, so freezing is recommended for longer storage.
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