Barley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). You can make various foods with barley koji, such as barley miso, shio koji, amazake, and even bread.
In this article, we would like to show you how to make homemade bread using Barley Koji. But before that, make sure to check our following article to know more about Barley Koji and How to make it below:
Bread Recipe Using Barley Koji
Adding barley koji can help to make your homemade bread more interesting. Barley Koji contains at least two types of enzymes; Protease and amylase. These two enzymes resulting in the abundance of glucose and peptides cause a deeper browning and more flavor than bread without these enzymes.
Bread with Barley Koji
Ingredients
Poolish
- 250 g white flour
- 250 ml water 27℃
- ½ g fresh yeast (If you use dry yeast, use ⅛ teaspoon for every 500g of white flour)
Final Dough
- 250 g white flour
- 10 g salt
- 3½ g fresh yeast (or use 1½ gram of dry yeast)
- 125 ml warm water
- 150 g barley koji
- 500 g Poolish (from previous ingredients)
Instructions
Poolish
- Mix well the yeast and water.
- Add the mixture to the flour, mix well.
- Cover with lid, and leave at room temperature for 12-14 hours.
Final Dough
- Blend half of the water and barley koji in food processor or blender
- Mix white flour, salt, and yeast in a bowl
- Pour another half of the water around edges of poolish, loosening it from its container.
- Pour water and poolish mixture into bowl of flour, salt, and yeast (No.2)
- Add blended barley koji into the same bowl.
- Mix with hands, and cover.
- Fold the dough 2 or 3 times during the first few hours.
- After the dough has doubled in size (a few hours), divide into halves.
- Shape as you wish. Place into proofing baskets, and cover with towel or bag. We’ll proof for an hour.
- Preheat oven to 475℉ / 245℃ and put in a dutch oven with lid on.
- At the end of proofing, line dutch oven with square of parchment paper, and put in the loaf
- Cover and bake for 30 minutes, then uncover and bake for another 20 -30 minutes.
- Remove loaf and let it cool down on cooling rack.
Another Recipes Using Barley Koji
There are a lot more dishes you can make using Barley Koji. Check our recommended recipes in these articles below:
Recommended Barley Koji Product
Kawashima The Japan Store provides you with ready-to-use dried barley koji. But if you want to make your own barley Koji, we also provide Koji starter and equipments to make Barley Koji that you might want to check.
