Barley is an ancient grain and bread recipes using barley go back as far as the Sumerians and the Egyptians. It was also the standard flour for bread recipes in medieval Europe into the Middle-East and Africa. Contrary to popular belief, barley flour is not gluten free. In fact, is has a relatively high amount of gluten which helps with both rising and baking. However, the gluten levels are less than bread flour so we’re going to blend barley flour and bread flour to give this bread its best rise. Brown sugar also feeds the yeast and it adds a nice color and flavor to the loaf. Barley bread is great with a robust meal like a stew or a rich, gravy meal or sauce.
Add all ingredients to the bread in the order indicated and select the whole-wheat cycle, 2-pound loaf and medium crust.
When done, cool on a wire rack for 15 minutes, slice and serve.