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Ancient style loaves for a multitude

The Gospels, (Matthew 14:13-21, Mark 6:30-44, Luke 9:10-17, and John 6:1-15), tell the miracle of Feeding the Five Thousand when Jesus multiplied a small amount of food to feed the large crowd.
In John 6:9, "There is a boy here who has five barley loaves and two fish, but what are they for so many?" Barley was a staple grain in ancient Palestine and was often used to make bread, especially by those who were less well off.
The other Gospels do not specify the type of bread. The bread may have been in the form of flatbread or a round loaf. Wild barley had been used in the region for baking bread 12500 years ago and barley was the flour used by most people. Barley has a lower gluten content and so it is does not rise as much.
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Ingredients
  

Sourdough starter (first time)

  • 100 g sourdough starter
  • 50 g flour
  • 50 g lukewarm water

Dough

  • 300 g barley flour
  • 150 ml lukewarm water the amount of water will vary on the flour
  • 1 teaspoons salt
  • 2 teaspoons honey or date syrup optional
  • olive oil for greasing

Instructions
 

Sourdough starter

  • Mix the sourdough starter ingredients in a bowl and leave for at least 4 hours or overnight.
  • Traditionally the sourdough yeast is used the first time only. The next batch is dough is made by taking some dough from the previous day's dough and adding more flour and water.

The dough

  • In a large bowl, combine the flour and salt. If desired, add honey or date syrup for a touch of sweetness. Mix the dry ingredients together.
  • Gradually add warm water to the dry mixture while stirring continuously. Mix until a sticky dough forms. Adjust the water quantity as needed to achieve the right consistency.
  • Transfer the dough to a clean, lightly floured surface. Knead the dough for about 10-15 minutes, until it becomes smooth and elastic. This helps develop gluten in the dough.
  • Grease the same bowl with a little olive oil. Place the kneaded dough back into the oiled bowl. Cover the bowl with a clean cloth. Allow the dough to rise in a warm area for approximately 1 to 2 hours, or until it has doubled in size.
  • Once the dough has risen, gently punch it down to release any trapped air bubbles. Divide the dough into smaller portions, shaping them into round or oval loaves.
  • Preheat your oven to 200°C. While the oven heats, let the shaped loaves rest and rise for an additional 15-30 minutes.
  • Place the loaves on a baking stone. Score the tops of the loaves with a sharp knife in a crisscross pattern or any design you prefer.
  • Bake the loaves in the preheated oven for about 25-30 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
  • Once baked, remove the loaves from the oven and let them cool on a wire rack. Allow them to cool completely before serving.
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