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1
Place barley in a jar and cover with water. Seal jar and let stand 24 hours.
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2
Drain, saving the liquid, rinse and place back in the jar. Cover with a towel and let stand, turned upside down, overnight. Repeat the rinse / drain process three times more, saving the water each time.
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3
Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak.
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4
Mix together the starter, flours, salt and 350 mL barley water (drained from step 2) until a thick wet dough forms. Leave in the fridge, covered, overnight. Let stand at room temperature 1 hour to warm up before proceeding.
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5
Drain split peas and add to a food processor with the barley. Pulse to coarsely chop, set aside.
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6
Knead rested dough for 10 minutes with the dough hook or 20 minutes by hand, adding flour as necessary to achieve a slightly sticky, but not wet, dough.
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7
Knead in the chopped split pea mixture.
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8
Form into a ball and place on a heavily floured tea towel.
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9
Place towel-wrapped loaf in a basket, bowl or banneton and leave to rise 24 hours at cool room temperature (don't try to shortcut this step - it's a heavy loaf and needs a *long* rise).
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10
Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection).
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11
Turn loaf out onto a parchment lined rimless baking sheet or pizza peel and transfer to the hot pan or baking stone.
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12
Score loaf with a sharp knife and place in the oven.
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13
Bake for 10 minutes, then turn the oven to 425F (preferably convection) and bake another hour.
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14
Turn out on a wire rack to cool.
