Barley has practically no gluten-forming proteins, so bread made with this grain will be rather heavy. Sliced thinly, it is a delicious change from ordinary bread.

1/4	C	honey
2	tbsp.	yeast
1/4	C	lukewarm water
1-3/4	C	milk
1	tbsp.	salt
2	tbsp.	oil
5-5-1/2	C	barley flour

Dissolve honey and yeast in lukewarm water. Scald milk and place in mixing bowl; add salt and oil and cool to lukewarm. Stir in yeast and honey mixture, then stir in 3 cups flour and beat well do develop air bubbles and what gluten there is. Add remaining flour, kneading with hands until smooth and elastic. Shape into 2 loaves on a cookie sheet, cover with a damp cloth and let rise 1 hour. Dough will rise slightly, but will not double in bulk. Bake at 325F for 1 hour.