Bread & pastries / RICETTI
Historical Maltese wheat and barley bread
A rustic wheat and barley loaf recorded in Maltese baking history.
◷ 240 min / 10 servings
Method
- Mix both flours with yeast and water. Rest 20 minutes, then knead with salt for 8 minutes.
- Cover and rise for about 2 hours. Fold once after the first hour.
- Shape into a round on a floured surface. Put on a lined tray and prove for 45 minutes.
- Heat the oven to 230°C, or 210°C fan. Slash the top and bake for 15 minutes.
- Lower to 200°C, or 180°C fan, and bake another 30–35 minutes until the base sounds hollow when tapped. Cool completely on a rack.
✳ From the kitchen
A home adaptation with a modern ratio; historical proportions varied. This named bread belongs to a mixed-grain baking tradition.
Tradition reference
Tales of Kottonera · Historical wheat and barley bread ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.