2 C warm water
2 C barley flour
1 T active dry yeast
1 t pink Himalaya salt
1/3 C ginger syrup
1/3 C olive oil
5 C white whole wheat flour
Dissolve yeast in warm water. Add ginger syrup and stir well. Mix in barley flour, salt, and olive oil. Work in white whole wheat flour in gradually.
Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into four mini loaves, and place into well-greased mini loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans, approximately 30-40 minutes.
Bake at 375 degrees for 25 to 30 minutes. When you take them out of the oven, rub the tops with butter to keep the crust soft.
For lunch the next day, I sliced the loaves and spread them with brie and homemade raspberry jam.