2 1/2 cups tepid water — 90 degrees
2 packages dry yeast — prefer quick rise
2 cups barley flour
1/4 cup rye flour
unbleached white flour to make up total flour weight of 2 pounds 3 ounces 1 tablespoon honey
2 tablespoons olive oil
2 teaspoons salt — mixed w/2 tsps.
water cornmeal for baking sheets
1. In a mixing bowl, dissolve the yeast in the tepid water. 2. Place a paper lunch sack on a scale and put in the barley and rye flour. Add enough additional unbleached flour to make up the 2 pounds 3 ounces. 3. Put the yeast water in an electric mixer bowl and add 4 cups of the flour mixture. (I simply use my KitchenAid for this whole process.) Add the honey and olive oil and mix to form a sponge, or very soft dough. Mix by hfand or by machine until the dough begins to pull away from the side of the bowl, about 10 minutes. Mix in the salt mixed with water and finally the remaining flour. If you are using a hand mixer the last of the flour will have to be stirred in by hand. If you are using a pwerful mixer use the dough hook. 4. Knead the dough until it is smooth and elastic. Place on a plastic counter and cover with a large bowl, allow to rise until double in bulk, and then punch down and cover; allow to rise a second time. 5. Punch down and mold 2 or 3 loaves. Place on a baking sheet that has been sprinkled with a little cornmeal. Dust the loaves with a little flour and allow to rise again until double in size. Bake in a 450 degree oven for about 25 to 35 minutes, or until the bread is a rich dark brown and the loaf sounds hollow when you thump on the bottom with your finger. Allow the loaves to cool on cake racks.