Cracked Wheat and Barley Bread
rec.food.recipes/A1 WBarfieldesr/2003
Yield: 1 loaf, about 1 1/2 pounds

2 tsp. salt
3/4 cup whole-wheat flour
1/4 cup barley flour or uncooked quick oats
2 1/4 cups bread flour, divided
1 envelope or 2 1/4 tsp. dry yeast
1 1/4 cups water
2 Tbsp. honey or dark corn syrup
1 Tbsp. extra-virgin olive oil
1/2 cup cooked cracked wheat or bulgur, cooled

In large bowl, stir together salt, whole-wheat flour, barley flour and 1 cup bread flour. Stir in yeast.

Combine water, honey and olive oil; heat to 120 to 130 degrees, then beat into flour mixture. Add cooked cracked wheat; mix well.

Sprinkle bread board heavily with part of the remaining bread flour; knead dough until smooth but still slightly sticky, about 5 minutes, using as much of the bread flour as necessary. Cover; let rest 30 minutes.

Shape to fit a buttered 8-inch round cake pan. Cover and let rise in pan until doubled, about 1 hour.

Preheat oven to 400 degrees. Use a sharp knife or razor blade to slash top of risen loaf.

Bake 10 minutes. Reduce oven to 350 degrees; bake 30 minutes more, or until loaf sounds hollow when tapped (about 180 degrees internal temperature).