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I make whole wheat sourdough bread. I am always looking for additions to the whole wheat flour to tweak the flavor. I came across Barley World: a zine at OUS's on the School of Agriculture site. I Steamed some Barley per the Zine's direction and found that Barley made this way had nothing to do with the slimy Barley pellets found in canned Beef and Barley soup.Its delicious in bread and with veggies.
Left overs are even better.