Barley Bread 
Servings: 1 loaf
Prep Time: 20 minutes
Cook Time: 20 minutes
Passive Time: 20 minutes
Ingredients:
8 ounces barley flour
1 lb strong wholemeal flour
1 teaspoon salt
1/2 ounce fresh yeast
2 teaspoons clear honey
1/3 cup brown ale
2 cups warm water
Directions:
Mix the flour and salt together.
Blend the yeast with a little of the ale to create a creamy paste, then mix into this the rest of the ale, honey, and 1.5 cups of warm water.
Add this liquid mixture into the flour and salt until you have a firm dough. NOTE: You may need to add a little extra water to get the right consistency.
Shape the dough into a ball, leave it in the bowl and cover it with clingfilm. Place the bowl of dough in a warm area of the kitchen and wait until the dough has risen to about twice its original size.
Remove the clingfilm, press the dough down firmly, and split it into 2 halves.
Place each half of the dough in a bread or cake tin (depending upon the shape of the loaf you want to bake). Cover each tin with a cloth and set it to one side to allow the dough to rise further.
Bake in a preheated oven (230 degrees Celcius) for about 20 minutes.
Remove from the oven and turn out the loaves onto a wire rack. Leave until cold before cutting and serving.
Recipe Notes:
Barley flour can be difficult to find. I order mine from a local wholefoods supplier.
Barley bread recipe by Shelagh Caudle
