Barley Stew and Buckwheat Bread with Seeds

A winning combination of stew and homemade bread.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Bread

  • 400 g Flour, buckwheat

  • 4 dl Water

  • 600 g Flour, Wheat, bread flour

  • 42 g Yeast, dry

  • 1 spoon Sugar, white

  • 2.5 dl Milk, whole milk

  • 100 g Butter, unsalted

  • 2 teaspoons Salt, table

  • 50 g Seeds, pumpkin

One-pot meal

  • 1 dl Oil, olive

  • 750 g Meat, pork, smoked bacon

  • 7 pieces Onion, raw

  • 1 piece Kohlrabi, raw

  • 1 piece Kohlrabi, raw

  • 50 g Green, raw

  • 50 g Parsley, fresh

  • 0.5 kg Beans, grains

  • 0.5 kg Barley, husked

  • 1 twig Rosemary, fresh

  • 10 g Thyme, fresh

  • pieces Salt, table

Steps

  1. Barley Stew: Cut the ribs into 1.5 cm thick slices and brown them in olive oil. Remove the browned meat from the pot and set aside on a plate. Add onions to the pot and sauté until golden brown. Add pepper while sautéing.

  2. While the onions are sautéing, cut the kohlrabi and stem greens into pieces, and finely chop the parsley, green leaves, and kohlrabi leaves. Add the chopped vegetables and half of the chopped herbs to the sautéed onions. Sauté the ingredients for a few more minutes while stirring, then remove them from the pot and set aside on a plate.

  3. Pour a little olive oil into the pot. Add white beans, barley, and the other half of the chopped herbs. Quickly sauté everything, then add water. Add the sautéed onions and vegetables, thyme, and a sprig of rosemary, and cook over moderate heat until the barley softens. Add a few slices of the browned ribs to the pot and let them cook with the barley and vegetables. Cut the remaining ribs into 2 cm cubes and add them to the pot only during the last 10 to 15 minutes of cooking. Season the stew with salt and pepper to taste.

  4. Buckwheat Bread with Seeds: Pour buckwheat flour into a bowl and scald it with boiling water. Mix the scalded flour and let it cool. Pour white flour into a larger bowl and make a well in the center. Crumble the yeast into the well. Add sugar to the well and pour in warm milk. Mix the ingredients in the well until smooth, sprinkle with a little flour, and let it sit for a few minutes to allow the yeast to rise. Melt butter in a cup and pour it around the edge of the flour (be careful not to let it touch the yeast). Add the seeds and salt.

  5. Once the scalded flour has cooled enough to knead, add it to the bowl with the white flour. Knead the ingredients well to form a smooth and uniform dough. Shape the dough into a ball, cover it with a cloth, and let it rise in a warm place.

  6. Once the dough has doubled in size, shape it into the desired form (rolls, buns, loaves) and bake at 180 degrees Celsius for 30 to 45 minutes (depending on the shape and size). Let the baked bread cool.

Nutrition Information (Per 100g)

  • Calories: 305.94 kcal
  • Fat: 11.79 g
    • Saturated Fat: 4.11 g
  • Carbohydrates: 38.98 g
    • Sugars: 1.55 g
  • Protein: 10.4 g
  • Fiber: 6.08 g