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Sourdough Wheat and Barley Rustic Loaf

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I played around with barley bread recipes after visiting Orkney and Shetland (Scotland), where barley is a staple grain for eating and making Scotch (whiskey) and beer. Bere barley, an ancient barley variety, is not available outside of the UK. The dough made with bere barley is a bit "springier," off-white in color and a bit sweeter than when made with American barley. In any case, the resulting bread is very chewy, has a great crust and nice sweet yeasty smell.  Barley, like wheat and rye contains gluten and is not safe for people who are gluten sensitive. The percentage of gluten in barley is much lower than wheat; therefore wheat flour is required in order to make a good textured bread (rather than a cracker).  This is a slow rising bread, don't rush it, it affects the texture of the finished product. The process will take approximately 36 hours to complete once you have ripe sourdough starter.  You can stretch it out for another 12 hours or thereabouts, modi