Always on the look out for novelty bread flours, I came across a packet of Doves Farm organic Barleycorn in Way’ro. It’s a mixture of wheat and barley flours, malted barley flakes and linseed. Apparently this loaf was one of two things named in honour of Prince Albert.

Coburg Loaf

Preparation time: 20-30 minutes with 2-3 hours proving.
Cooking time: 40 minutes
Skill level: easy
Recipe: from the back of the packet
Makes: 1 loaf


  • barleycorn flour – 500g
  • dried yeast – 1.5 tsp
  • salt – 1 tsp
  • vegetable oil – 1 tbsp
  • warm water – 275ml
  • sugar – 1 tsp

Dissolve the sugar in the warm water, stir in the yeast and set aside for 5 minutes until a good frothy head forms.

Put the flour and salt into a large mixing bowl and add the yeast mixture.

Stir together to form a dough.

Turn out onto a floured surface and knead for 10 minutes.

Return to the bowl, lightly cover with oiled clingfilm and leave in a warm place for an hour and a half, or until doubled in size.

Tip out onto a floured suface and knead briefly to knock out some of the air.

Roll into a ball and place on a well-floured baking tray. Cut a cross in the top to the depth of about an inch. Cover loosely with oiled clingfilm and set aside somewhere warm for an hour or until doubled in size.

Place in a preheated oven (200C, gas mark 6) for 30-40 minutes.

Leave to cool on a wire rack.

Verdict: A sort of light granary loaf which is quite dry and so is probably best toasted.

Drink: T & K4E

Entertainment: Tasting a variety of revolting convenience snack food for ‘yuckblog’

1 Comment

  1. Interesting looking loaf. Looks really nice and crusty.

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