Buttermilk Barley Bread

• 295 grams (1.2 cups 285 ml) buttermilk (1% is fine)
• 54 grams (1/2 cup / 120 ml) rolled barley flakes
• 7 grams (2 teaspoons / 10 ml) instant yeast
• 36 grams (3 tablespoons / 45 ml) olive oil
• 42 grams (2 tablespoons / 30 ml) honey, warmed
• 1/4 teaspoon (1 gram / 1.25 ml) baking soda
• 6 grams (1 teaspoon / 5 ml) kosher salt
• 405 grams (3.2 cups / 755 ml) bread flour
• 14 grams (2-3 tablespoons / 30-45 ml) unsweetened toasted wheat germ (Different suppliers' products vary in their mass/volume. Please use a scale for best results.)
• 60 grams (1/2 cup / 120 ml) barley flour
• 10 grams (1 tablespoon / 15 ml) gluten
• Olive oil for the bowl and the loaf pan

1. Warm the buttermilk until hot to the touch - about 1 minute in the microwave. In the bowl of a stand mixer, soak the barley flakes for at least ten minutes in the buttermilk.
2. Add 60 grams / 60 ml / 1/4 cup of water, and the baking soda, wheat germ, honey and olive oil; stir to blend. Add the yeast and stir again.
3. Add the flours, gluten and salt. Stir just to combine. Run the dough hook for 3 minutes, stirring down once or twice if necessary to ensure that the flour if fully incorporated. Let rest for 20 - 25 minutes
4. Knead using the dough hook for 12 minutes. The dough will be quite sticky. That's okay, because the dry cereal has not yet been fully absorbed.
5. Drizzle about a teaspoon of olive oil into a clean bowl; shape the dough into a ball, put it in the bowl and flip it over a few times, making sure that the dough is entirely coated with oil. Cover with a tea towel and let rise until doubled, 60 - 90 minutes.
6. Press the dough gently into a rectangle that's about as long as your pan. Shape the dough into a loaf by rolling it tightly, starting with one of the long sides. Gently pinch the ends. Put the dough, seam side down, into a well-oiled loaf pan.
7. Let rise until it domes about an inch above the rim of the pan. This should take about an hour, or a bit less. Meanwhile, heat the oven to 375 degrees Fahrenheit.
8. Slash the top of the loaf and bake for 45 minutes, tenting with foil after 25 if the crust seems to be darkening quickly.
9. Remove and place on a wire rack to cool. Allow the loaf to sit for at least an hour before slicing.
10. This recipe was contributed by Food52 user, AntoniaJames.

rolled barley, yeast, olive oil, honey, ubc, kosher salt, germ, barley flour, gluten, olive oil

Taken from food52.com/recipes/11435-buttermilk-barley-bread (may not work)