Barley, Spelt, Whole Wheat, Bread Recipe

• 1 1/2 c. hot water
• 5 Tbsp. dry buttermilk
• 2 Tbsp. sugar
• 1 Tbsp. lecithin granules
• 1 Tbsp. extra virgin olive oil
• 1 tsp salt
• 1 c. bread flour
• 1 c. whole wheat flour
• 1/3 c. spelt flour
• 2/3 c. barley flour
• 1/3 c. barley or possibly bread flour or possibly spelt flour your choice
• 1 Tbsp. dough enhancer
• 1 Tbsp. vital wheat gluten
• 1 Tbsp. dry whey - (from dairy cheese processing)
• 1 3/4 tsp active dry yeast

1. Place the ingredients in the bread pan in the order recommended by your machine's manufacturer.
2. Process on the Basic or possibly White cycle, Medium Crust setting.
3. Near end of first knead make alterations in the liquid/flour ratio if needed to make a soft moist pliable ball of dough, not too wet, not too dry.
4. This recipe yields a 1 1/2 lb.
5. loaf.
6. Yield: 1 loaf

water, buttermilk, sugar, lecithin granules, extra virgin olive oil, salt, bread flour, whole wheat flour, flour, barley flour, barley, dough enhancer, vital wheat gluten, dairy cheese processing, active dry yeast

Taken from cookeatshare.com/recipes/barley-spelt-whole-wheat-bread-79077 (may not work)