Soft Barley Bread
3 1/2 cups warm water
1/4 cup honey
2 Tbsp. yeast
1/4 cup olive oil
1 1/4 Tbsp. salt
1 1/2 cups barley flour
1 1//2 cups wheat flour
2 cups bread flour
2 regular-sized loaves or 2 dozen rolls
Add the water, honey and yeast together and let bubble up till doubled in size. Then add olive oil, salt, barley flour, wheat flour and bread flour. (Remember you don't always need to use the total amount of flour called for. You want your dough to be slightly sticky and elastic. If you add too much flour, your dough will not rise as well.)
Knead for 8 minutes to get gluten working, then put dough in a greased bowl to rise until doubled in size - about 1 hour.
Punch down and put into bread loaves. Let dough rise in bread pans for about 45 minutes.
Preheat oven to 400 degrees. Bake loaves for 10 minutes at 400, then turn oven down to 350 and bake another 10-15 minutes.
The internal temperature of the bread should be 190.
Take bread out and brush the tops with butter for a softer crust if desired.