Tibetan Barley Bread/ Pane Tibetano all’orzo

2 C barley flour
4 C whole wheat flour
_ C sesam seeds (roasted)
1-1/2 t salt
2 T sesam oil
2 T corn oil

2 Tazze di farina d’orzo
4 Tazze di Farina di grano tenero
_ Tazza di semi di sesamo tostato
1-1/2 cucchiaino di sale
2 cucchiaio di olio di sesamo
2 cucchiaio d’olio di mais

Mix flours together with salt. Add oil, rubbing flour between hands until oily. Add boiling water, using spoon to mix until dough begins to form, then mixing with hands; knead until smooth (long time). Place in oiled pan. Cut top lenghtwise. Proof (cover with damp cloth and put in warm place 2-6 hour or overnight). Bake at 450° for 20 minutes on middle shelf, then 400° for 40 minutes on top shelf.


1 package dried yeast
pinch of sugar
_ C of warm water
2 t salt
2/3 C peanut oil
3 C unbleached white flour
1 egg

1 confezione di lievito in polvere
pizzico di zucchero
2 cucchiaino di sale
2/3 Tazza di olio di arachidi
3 Tazze di farina
1 uovo

To make bagels you start with 1 package of dried yeast mixed with a pinch of sugar in 1/4 cup of warm water. Let this stand for 5 to 10 minutes. Then, in a warm bowl, add to the yeats solution 2 teaspoons of salt and 2/3 cup of peanut oil and mix thoroughly. To this gradually add 3 cups of unbleached white flour to make a stiff, but not dry, dough. Knead for 10 to 15 minutes (here is where strong fingers and shoulders make a difference!). Put the dough in a greased bowl, cover with a plastic bag, and let it rise for 50 minutes or until it has doubled in size. Now cut the risen dough into 16 to 18 pieces and roll each one into a "rope" half an inch in diameter. Join the two ends of each rope into a circle around a couple of fingers, and smooth the joints. Then throw a handful of salt into 2 quarts of water in a wide pot and bring it to a gentle boil. Meanwhile, preheat your oven to 450 degrees, and oil a large cookie sheet. Now boil the bagels 2 to 3 minutes on each side, drain them, and brush them with a mixture of 1 egg beaten with a tablespoon of cold water. Sprinkle with coarse salt. Arrange the bagels on the cookie sheet and bake them 15 to 20 minutes or until golden brown. You'll like them!