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Prep time3 hours
Total time3 hours 50 minutes
Yield1 loaf, 20 slices
Serving Size1 slice
1 cup Sustagrain® barley ﬂakes
2 cups boiling water
1 ½ teaspoons instant yeast
1 ½ teaspoons salt
2 tablespoons milled ﬂax or 1 tablespoon vegetable oil
2 tablespoons vital wheat gluten
¼ cup dry milk
2 ¾ cups white whole wheat ﬂour
½ cup dried apples, chopped
¾ cup cinnamon chips or Cinnamon Flav-R-Bites
- Place the barley ﬂakes in a bowl or in the bucket of a bread machine and pour the boiling water over them. Cool to lukewarm, about 20 minutes, and stir in the remaining ingredients, except the apples and cinnamon bits.
- Stir, then knead to make a soft, slightly sticky dough (or allow to go through the dough cycle of a bread machine). If you’re kneading by hand and the dough is very sticky, allow it to rest for 15 minutes before adding more ﬂour.
- Add the apples and cinnamon bites at the end of the kneading process, or when indicated by the bread machine.
- Let the dough rise, covered, for 1 hour, until it’s puﬀy.
- Turn the dough out onto a lightly greased work surface, knead gently, then form into a loaf or ball. Place on a greased or parchment-lined baking sheet, or in a greased 9” x 5” loaf pan. Cover and let rise till almost doubled in bulk, 1 to 1 ½ hours.
- Preheat the oven to 400°F while dough is rising. Bake the bread for 35 to 40 minutes, until it’s deep brown and sounds hollow when thumped on the bottom. An instant-read thermometer inserted into the center of the loaf will register 205°F.
- Remove it from the oven, cool in the pan for 10 minutes, then turn it out of the pan onto a rack to cool completely.
- This bread can also be made with rolled oats in place of barley ﬂakes, or with a delightful mix of both grains.
- Cinnamon Flav-R-Bites and Sustagrain barley ﬂakes are available from the King Arthur Flour Baking Catalog.