Barley Bread

Makes 1 loaf (16 slices): 1½ cup unbleached flour
1½ cup wholewheat flour
¾ cup barley meal
1 teaspoon yeast
1 Tablespoon salt
1½ cup warm water
2 Tablespoons milk or buttermilk
Special equipment: 1½ or 2 quart loaf pan
foil
Method: Dissolve the yeast in the warm water and milk. Combine the flours and salt, mix in the yeast mixture and knead until lithe and elastic. Let the dough rise 1½ to 2 hours in a warm place. Knock down, shape into a load and place in a warm, greased tin. After ten minutes, slit the load with 3 deep angled cuts. Let it rise 35 minutes more while you preheat the oven to 425°. Bake for 15 minutes, cover with foil and reduce the heat to 400, and bake for an additional 15 minutes
Notes: This nutty, thick-crusted loaf is ideal for Welsh rarebit. The recipe is based on David's basic barley loaf.
Suggestions: For a less crusty loaf, bake in a cooler oven of, oh, about 375°. You may not even need to cover it halfway through. If you prefer a whiter loaf, use 3 cups of unbleached and no wholewheat flour. David recommends baking barley loaves in tins, never on flats or curved molds, lest the moisture bake out, leaving you with a hard, dry loaf.