Ingredients
1 1/2 c liquid drained from cooked barley
4 c spelt flour
2 T gluten flour
2 T liquid barley malt syrup
2 t sugar
2 t salt
3 1/2 T dry non-fat milk
2 1/2 T roasted walnut oil
2 1/4 t yeast
Preparation
Warm barley water and add malt syrup, and walnut oil. Stir in yeast. Whisk dry ingredients and stir into liquids then let sit 10 minutes. Knead 8-10 min. Rise 1 hr. Punch down, form long loaf, arrange on floured couche, rise 1 hr. Gently roll onto floured peel. Slash top with razor and spray with water. Bake on tiles in preheated 400 degree oven, spraying water inside oven at about 3 minutes, then turning heat down to 350. Bake about 30 minutes more until inner temp of bread is 195. Cool on rack.
