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Barley Bread
4 1/2 tsp dry yeast
2 c warm water
2 tbs honey
2 c barley flour
2 c whole wheat flour
2 c unbleached white flour
2 tbs olive oil
2 tsp salt

Dissolve yeast in warm water and place in large mixing bowl. Stir in honey and leave till yeast becomes foamy. Combine the three flours and add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover and set aside to rise for 1 hour, till the dough has doubled. Punch dough down and carefully fold in olive oil, salt and 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 and knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover and leave to double. Punch dough down again and shape into 2 domed round loaves. Cut a cross in the center. Place on an oiled baking sheet, cover and let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes.
Recipe featured in Bread Daily on 12/15/01.