Frank's Recipes! Whole Wheat Barley Bread

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Whole Wheat Barley Bread - Large Recipe

Use Large Mixing Bowl:

2 cups warm water plus 1 tablespoon
1 teaspoon active dry yeast, let stand until yeast is frothy.

Add:

4 tablespoons honey
3 teaspoons salt
4 tablespoon soft butter or margarine

Add flours gradually and knead until a smooth dough has formed into an elastic ball.

2 cups whole wheat flour
2 cups. barley flour
2 cups white bread flour
3 tablespoons gluten
2 tablespoons sesame seeds (optional)

Knead 8 - 10 min. Grease a large bowl, cover with soft towel or plastic wrap, allow to rise until double in volume. Punch down on floured surface, divide into two large sections for round or pan loaves, or three sections, or whatever you desire.

Place into greased pan or on greased sheet pan. Slash two or three times on top, cover and let rise until double in volume again, at least 1 hour. Bake 45 minutes for large loaves; 25 - 30 minutes small loaves. For rolls, use your judgement.