last week i made bread. it's a good heavy sweet bread that makes excellent toast and i think i promised to tell you about it or to post the recipe or something.
you can make it fully kneaded, or as a no-knead. the more you knead it, the denser it will be.
i'm going to assume that you know your breadmaking basics and let you go from there. of sourse i use the maple syrup from the isham farm, but you're welcome to use any premium syrup you like.
maple barley malt (a mostly complete recipe)
about equal parts white flour and barley flour, totaling about nine cups
2 or three tablespoons yeast
1 cup grade b maple syrup
1/2 cup malt syrup
1/2 cup vegetable oil
four or five cups of water
1 tablespoon sugar
1 tablespoon salt
prove your yeast in a cup of water with a little sugar. when you come back to it, combine your wet ingredients in your bowl and add in the salt and the flour, alternating barley with white.
if you're going to knead it fully, use more flour. if letting it sit for a no-knead, more liquid.
either way, when it's the right consistency, let it rise. you know, until it's ready. then punch it down and form it into loaves or put it in pans.
bake it at 350° for about a half hour. it's done when it makes that lovely hollow sound when you thump it.