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Cooking Together Project: corn meal, barley and more flours bread.

November 5, 2013

bread_kalambokaleuro_krithari 1

Eva from Funky Cook and I love eating together.

So we thought: why don’t we cook together too?

And so we did! And Cooking Together project came into life.

Once a week, we announce a seasonal or basic cooking ingredient to our personal profiles at Facebook and ask from our friends to give us ideas based on that ingredient.

We choose one or more among those ideas or we get inspired by them to cook something new.

We get into the kitchen together, we mix ingredients, we taste, we laugh, we style our hero plate, we shoot it and then enjoy it together! Our final destination is to share it with you through our blogs and let you have a look at our Cooking Together adventures!

The chosen ingredient was corn meal this time.

And here it is one of our first one: corn meal, barley and more flours bread!

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This bread wasn’t with us for a long time: we barely took some fotos of it and devoursed it hot with some nice feta cheese and a delicious extra virgin olive oil on top that Eva kept for a special occasion like this one.

More Cooking Together adventures soon!

In action! Photos from mobile phones

In action! Photos from mobile phones


For about 1 kg bread

  • 500 gr strong flour
  • 300 gr all purpose flour
  • 150 gr barley flour
  • 50 gr corn meal
  • 15 gr dry yeast
  • 1 tsp honey
  • 1 tsp sugar
  • 1 tbsp salt
  • 750 ml. warm water


  1. Preheat the oven at 60 C (140 F) for 15′ and then turn it off. Swift all purpose flour in a big bowl, add yeast, honey and sugar. Add 250 ml water and slightly shake around the bowl without mixing the ingredients. Cover the bowl with a clean towel and put it into the warm but turned off oven for 15′.
  2. In a separate bowl mix the rest of the flours with the salt.
  3. Take the bowl with the yeast out of the oven after 15′ and add the rest of the flours and the rest of the warm water.
  4. Mix with a spatula or with your hand until all the ingredients mix together well and let it aside for 10′ before start kneading.
  5. Start kneading. At first you might think it needs more flour but don’t add any because that moisture is needed and the more you knead the more non sticky it will become.
  6. Cover the dough with a towel and let it rest for 40′ into the oven. Take it out and knead for 1′ and give dough shape, anything you want. We made a big round bread. Cover it and put it again into the oven for about 30′.
  7. Preheat the oven at 200 C (392 F). Bake bread for 20′ at that temperature and then low it down at 180 C (356 F) and bake it for 25-30′ more. Check if bread is baked by knocking it with your feast at the bottom. If it makes a hollow sound it’s ready.
  8. Eat it hot -and not only!

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18th century quick bread

2 Comments leave one →
  1. November 5, 2013 10:31 pm

    Oh I must give this bread adventure a try! i am a terrible bread baker but this sounds like i can make it and succeed! would love to cook with you two! xox

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