Asturian-style Barbari Bread

Ingredients

In this Asturian adaptation of Barbari Bread, we incorporate Asturian flavors and techniques to create a unique twist. Instead of using traditional Iranian spices like nigella seeds, we replace them with a sprinkle of Asturian sea salt and a drizzle of local honey. The bread is also baked at a slightly lower temperature to achieve a softer crust, which is more in line with Asturian preferences. We alse have the original recipe for Nan-e barbari, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1 ½ teaspoons (7g) active dry yeast 1 ½ teaspoons (7g) active dry yeast
• 1 ¼ cups (300ml) warm water 1 ¼ cups (300ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• Asturian sea salt, for sprinkling Asturian sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
2. 2.
   In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, olive oil, and honey to the flour mixture. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the dough and transfer it to the prepared baking sheet. Shape it into an elongated oval, about 1 inch thick.
8. 8.
   Using a sharp knife, make diagonal slashes on the surface of the dough.
9. 9.
   Sprinkle Asturian sea salt over the top of the dough.
10. 10.
    Bake in the preheated oven for 20-25 minutes or until golden brown.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Whole wheat flour — Whole wheat flour adds a nutty flavor and texture to the bread. If you prefer a lighter bread, you can replace half of the whole wheat flour with all-purpose flour.
• Asturian sea salt — Asturian sea salt is known for its unique flavor. If you can't find it, you can substitute it with any high-quality sea salt.

Tips & Tricks

• For a crispier crust, you can brush the dough with olive oil before baking.
• Experiment with different toppings such as rosemary, thyme, or grated cheese to add extra flavor to the bread.
• To achieve a chewier texture, you can increase the hydration of the dough by adding a little more water during the mixing process.
• If you prefer a sweeter bread, you can increase the amount of honey in the recipe.
• Store the bread in a paper bag or bread box to maintain its freshness.

Serving advice

Asturian-style Barbari Bread is best served warm or at room temperature. It pairs well with Asturian cheeses, cured meats, and traditional Asturian dishes like Fabada Asturiana (Asturian bean stew) or Cachopo (breaded and stuffed veal). It can also be enjoyed with a drizzle of Asturian honey for a sweet and savory combination.

Presentation advice

To showcase the beautiful slashes on the surface of the bread, place it on a wooden cutting board or a rustic bread basket. You can also sprinkle some additional Asturian sea salt on top for an extra touch of flavor and visual appeal.