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This recipe uses 50 percent barley, more than the reccomended 30%. However, the combination of ingredients used makes it a nice bread.

4 & 1/2 cups warm water
1/3 cup oil
1/3 cup honey or white sugar
1 (rounded) Tbsp traditional dry yeast
1 - 2 Tbsp salt
1/4 tsp vitamin C / asorbic acid (crushed tablet helps active yeast)
8 cups white flour
4 cups barley flour

In a large bowl mix together water, oil and honey. Then add 4 cups of the white flour and 2 cups of barley flour. Mix until moist.
Next add yeast, salt and vitamin C, and mix. Gradually add remaining flour, 4 cups white flour and 2 cups barley flour, and mix until dough begins to leave the side of the bowl. If you are using an electric mixer with dough hook, mix for 4 minutes.
It is better if the dough is a little sticky. If you are kneading dough by hand, add a little more flour to dough so it can be easily worked with hands.
Put dough on a lightly floured board and knead for 5 minutes. Place on an oiled area on a counter.  Shape dough into a round ball and place in a large greased bowl. Cover dough with plastic wrap and a towel.  Set bowl in a warm location and let rise until it just doubles.
Remove dough from bowl and shape into 4 small loaves of bread, or fruit bread or 3 and 1/2 dozen buns or cinnamon buns, or a combination of all 4!
For bread: place loaves in greased loaf pans.
For buns: place on greased cookie sheets or in muffin tins.
For fruit bread: add glazed fruit and plump raisins to dough before shaping into loaves. Use 1/2 cup of fruit and raisins per loaf, or more if you like.
For cinnamon buns: roll out dough into a rectangular shape. Brush dough with butter. Sprinkle brown sugar, cinnamon and plumped raisins. Roll up dough into a log, starting with the longer side of the rectangular dough. Cut into one inch slices. Place on greased baking pans.
Let dough rise for 30 minutes or until doubled in size.
Bake in 350° oven. Cinnamon buns can be sprinkled with brown sugar and cinnamon before baking. Bake buns and cinnamon buns for approximately 20 minutes or until lightly browned. Loaves will take about 30 minutes.
To plump raisins, pour hot water over raisins, let stand 5 minutes and drain.

3 cups barley flour
3/4 cup oat bran
1/4 cup flax meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
1/2 cup sunflower oil
1 & 1/2 cups milk
1/2 cup water
2 eggs
2 cups dry cranberries

Combine dry ingredients: barley flour, oat bran, flax meal, baking soda, baking powder and salt.
Combine moist ingredients: brown sugar, sunflower oil, milk, water and eggs.
Combine the 2 together, moist & dry.
Add cranberries.
Bake at 375° until golden brown. Test muffins with a toothpick before removing from oven.
Makes 12 Extra-Large muffins.

1 & 1/2 cups unsalted butter, room temperature
1/2 cup + 1 Tbsp white sugar
2 egg yolks
2 tsp maple extract
1 tsp maple syrup
2 cups barley flour
1 tsp salt

Cream butter and sugar at high speed until light and fluffy. Add egg yolks one at a time. Add maple extract and syrup. Mix well. Gradually add flour and salt until thoroughly combined. Shape into a ball and rest, chilled, for 1 hour.
Set oven to 350°. Roll out to 1/4 inch thickness. Cut out with a maple leaf cutter. Bake on parchment-lined sheets for 12 minutes or until golden. Cool and decorate with icing to create the veins of each leaf.
Makes 2 dozen.

This recipe uses weight measurements, not volume because they are more precise. Get out the scale and try this.

14 oz milk
1 tsp salt
7 oz honey
7 oz butter
3/4 lb barley flour
1 & 3/4 lb bread flour
1/3 oz instant yeast
5 oz sun-dried cranberries
1 cup water, as needed
3/4 lb brie, cut into cubes and frozen
Oil or melted butter for bowl

Warm the milk, honey, butter and salt. Mix together the barley flour, bread flour and yeast. Place the warm milk mixture in the mixer first. Add the flour mixture next. Mix, using the dough hook at low speed for 2 minutes. While mixing, add water, cranberries and brie. Mix on 2nd or middle speed until incorporated. Rest for 20 minutes. Divide into 570 gram segments, round and rest again for 30 minutes. Shape into tapered loaves. Let stand until ready. Bake at 325° until done.