Barley Bread
Contributed by Phyllis Potts

A wonderful dairy-free bread using barley and bean flours. This is a wheat-free recipe but does contain gluten.
Ingredients 1 Tb Yeast, Active Dry  2 tsp Brown Sugar, divided  1 cup Water, warm  2 cups Barley Flour  1 Tb Vegetable Oil  1 tsp Sea Salt  1/3 cup Garbanzo Bean Flour
Directions
Lightly oil a cookie sheet with nonstick spray and set aside. Place yeast in a small bowl with 1/2 teaspoon brown sugar and 1/2 cup warm water. Put in a warm place to proof. Put remaining 1/2 cup warm water into a large mixing bowl, add 1 cup of barley flour and mix vigorously. Add remaining 1-1/2 teaspoon of brown sugar, oil and salt and mix well. Add softened yeast mixture and beat briskly, then add bean flour and enough remaining barley flour to make dough that can be kneaded. Place on a barley-floured work surface and knead until smooth and elastic. Shape into two round loaves and place on prepared cookie sheet; slash top of loaves diagonally across tops. Let rise until doubled in bulk. Oil tops lightly, if desired, for more crispness. Preheat oven to 350°F and bake for 1 hour using middle rack of oven. Remove from cookie sheet onto wire rack and cool. Makes 2 rounds (20 slices) NUTRITIONAL INFORMATION Serving Size: 1 Slice (27g) Calories 60, Calories from Fat 10, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 10g, Dietary Fiber 2g, Sugars 2g, Protein 2g.