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Sourdough Barley Bread with Figs and Pecans
KAREN'S KITCHEN STORIES12Ingredients
85Minutes
240Calories
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Ingredients
US|METRIC
20 SERVINGS
- 50 grams levain (active starter/liquid, 100 percent hydration)
- 200 grams bread flour
- 50 grams whole wheat flour
- 200 grams lukewarm water (about 85 degrees F)
- 740 grams bread flour
- 60 grams barley flour (you can substitute whole wheat flour)
- 620 grams lukewarm water (about 90 to 95 degrees F)
- 22 grams fine sea salt
- 2 grams instant yeast
- 360 grams levain (/sourdough starter)
- 85 grams chopped pecans (toasted and coarsely)
- 135 grams dried figs (coarsely chopped)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium430mg18% |
| Potassium130mg4% |
| Protein7g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A0% |
| Vitamin C0% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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