Lukewarm Barley Bread

Lukewarm Barley Bread

Ingredients:
3 cups lukewarm water
2 packages active dry yeast
4 Tbsp. barley malt

Directions:
7-8 cups whole wheat flour
4 Tbsp. vegetable oil
Put warm water in large bowl and stir in yeast until it dissolves. Add the
barley malt. Add 3 cups of whole-wheat flour and beat 100 times by hand or
for 2 1/2 minutes with an electric beater. Cover with a towel. Let rise for 20
minutes. Add the oil and flour. The mixture when it is stirred should come
away from the sides of the bowl. Turn the mixture onto a lightly floured
surface and knead vigorously for 5 to 10 minutes, adding more flour as
needed till the dough is smooth, shiny and elastic. In a fresh bowl lightly
grease the inside with oil and put in the ball of dough and turn it around so
that the surface is coated. Cover and let rise for 1 hour or until it has
doubled in size. Oil 3 loaf pans. Punch down the risen dough and divide it
into 3 equal parts. Shape into loaves and place in the loaf pans. Cover and
let rise for 30 minutes. Preheat oven to 350 degrees. Bake 50 minutes. Turn
the loafs immediately and cool on a wire rack.
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