Title: Barley Bread
Categories: Bread Italian
Yield: 1 Servings

4 1/2	ts	Dry yeast
2	c	Warm water
2	tb	Honey
2	c	Barley flour
2	c	Wholewheat flour
2	c	Unbleached white flour
2	tb	Olive oil
2	ts	Salt

Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled.

Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double.

Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes.

Bake at 350F for 50 minutes.

Paolo Gavin, "Italian Vegetarian Cooking"

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