1 quart hot milk

1 quart cold water 1/4 cup brown sugar

2 tablespoons fat 2 tablespoons salt

1 yeast cake in 1/2 cup tepid water 3 quarts barley flour 3 quarts bread flour or enough to knead

Add water to scalded milk; add salt, sugar, melted fat, dissolved yeast, and barley flour. Add bread flour to knead as soft as can be handled. Let rise over night, or start bread in morning, using double the amount of yeast. Shape loaves when dough is light. Use no flour in shaping. If sticky or soft, brush board with oil, or cut bread down well with knife and turn into pan without shaping. Brush with oil or melted fat. Let rise, and bake in very moderate oven about a fourth longer than for wheat bread. Makes six large loaves.