Catholic Recipe: Whole Wheat-Barley Bread

This recipe makes two large loaves (pan or sheet rounds).

DIRECTIONS

Stir warm water and yeast together, allow to stand 5 minutes. Add honey, salt, soft butter or vegetable oil, mix together. Add flours gradually and knead until a smooth dough has formed into an elastic ball. Mix in a large bowl. Try to give this 8 - 10 minute kneading.

Grease a large bowl (or rising vessel), cover with soft towel or plastic wrap, and allow to rise until double in volume. Punch down on floured surface, divide into two large sections for round or pan loaves, or three sections.

Place desired size into greased pan or on greased sheet pan. Slash twice or three times on top, cover and let rise until double volume again - at least 1 hour.

Bake at 350F for 45 minutes for large loaves - 25-30 minutes for small rolls.

(Use half-recipe for machine)

The way to tell if bread is done is to tap the middle of the bottom of the loaf. If it is in a pan, pop it out briefly. It should make a hollow sound if it's done, and the top of the bread will be a golden brown.