http://www.whfoods.com/genpage.php?tname=foodspice&dbid=127
I like Barley, maybe even adore Barley, use it in soups, stews, breakfast.. but there is one thing about Barley that makes me get a little snarl, and that is how come you can buy 1kg of pot Barley for 1.99, but you have to pay 3 4x times more for Barley flour
http://www.lesliebeck.com/ingredient_index.php?featured_food=64
Barley flour is made of Ground Pot Barley, seems a little huh to me that the grinding should cost that much, so I have a trick up my shelve.. make Barley porridge, and then throw it in the blender with a bit of extra warm water and grind till its a smooth paste, and use it in your bread recipes.
It will add up to quite a savings, and if you cook a pot of barley up, it can be used in many different ways over the rest of the week..
I use a cup of cooked Barley per recipe for bread, take your basic recipe an replace 20 to 30 percent of your regular flour with the cooked/ground barley, depending on how hearty you like your bread.
Just another Day on the Farm 
I’m lazy. 😛 I don’t have a blender or food processor, so I cooked up barley and wheat and just used the well-cooked grains in my bread. It was delicious, making a heavy, dense and filling loaf with a lot of chew.
That bread looks yummy. Do you brush it with butter when it comes out of the oven?
Thanks It is very good, and yes I brushed it with butter on the top
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I don’t think there is any food that I like better than fresh, out of the oven, hearty bread. This one looks devine. Fastinating post on the use of barley, in ways I would not even think of. Thank you!
No Thank you! Its always nice to see your posts, and I am glad that I was able to offer a different way to use Barley, which is such a good for you whole grain, and I am not sure that much is better then fresh bread.