Apple Barley Bread

• 1
• 2 cups boiling water
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 2 tablespoons milled flax or 1 tablespoon vegetable oil
• 2 tablespoons vital wheat gluten
• 1/4 cup dry milk
• 2 3/4 cups white whole wheat flour
• 1/2 cup dried apples, chopped
• 3/4 cup Cinnamon Flav-R-Bites , optional

Preparation

1 Mixing:
2  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.
3 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.
4 Add the apples and cinnamon bites at the end of the kneading process, or when indicated by the bread machine.
5 Shaping:
6 Let the dough rise, covered, for 1 hour, until it''s puffy.
7 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 1/2 hours.z
8 Baking:
9  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.
10 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.

Source: Recipe courtesy of www.kingarthurflour.com and www.wholegrainscouncil.org