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1
In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed.
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2
Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.
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3
Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.
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4
Transfer the dough to a floured working surface or cutting board.
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5
Knead the dough until soft and smooth, 25 to 35 seconds.
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6
Arrange the dough in a lightly greased bowl.
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7
Cover with the plastic wrap or damp kitchen towel.
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8
Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.
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9
Gently punch down the dough, then shape it.
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10
Sprinkle fine cornmeal over two baking sheets.
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11
Cut the dough into 16 4-ounce pieces.
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12
Roll each portion of dough into a ball on a cutting board or working surface.
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13
Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel.
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14
Let rise in a warm place for about 20 minutes until almost doubled in volume.
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15
Preheat the oven to 375F (190C).
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16
Bake until golden brown, 15 to 20 minutes.
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17
Transfer the bread right away to a wire rack.
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18
Let cool to room temperature.
