2 cups warm water or barley tea
3 cups whole wheat or white wheat flour
1 cup barley flour
2 tsp dry yeast, or .6 oz fresh yeast
2 tsp molasses (honey or maple syrup are also acceptable)
1 cup rolled barley
1 tsp. salt
1 Tbls. oil
Mix the molasses with 1 cup water/tea in a small bowl. Sprinkle in the yeast and let it proof until foamy.
Mix 1 cup water/tea with 1 cup wheat flour, the barley flour, and 3/4 cup rolled barley. When the yeast is foamy, add that in and stir it all up. Let it rise until roughly doubled.
Add in the rest of the flour (2 cups), the salt, and the oil. Knead for about 10 minutes until smooth and elastic, kneading in flour as necessary. Let rise, oiled, in a warm place, until about doubled again (but not for too long!).
Meanwhile, soak the remaining 1/4 cup of rolled barley in 2 Tbls. water or tea.
Form the dough into a loaf. Smooth the wet barley onto the top, encrusting it into the dough. Place in an oiled loaf pan and cut a slit along the top of the loaf.
Spray inside your oven or put a pan of water in there. Put in the dough and set the oven to 350. Bake (including preheat time) for 50-60 minutes.
