1/2 c honey

1/2 cup olive oil

1 Tbsp redstar instant yeast

1 heaping Tablespoon wheat germ 

1 1/2 Cups Barley flour

3 Tablespoons Oat flour

1 1/2 Cups whole wheat flour (best fresh ground whole wheat)

3/4 Cup Do pep also called gluten flour

Beat well or place in bread mixer for 20 minutes of processing on "dough" setting. Then add 3 teaspoons salt.

Add in another cup  to a cup and a half of fresh ground whole wheat.

Knead another  5-10 minutes. Let rise again and form into 2 loaves. Let it rise as high as you want it to be after baking. Find a warm place for the bread to rise. Cover with a moist clean linen and remove slowly when ready to place in oven or your bread will fall.

Preheat oven to 350 degrees. Bake for 14 minutes. Then turn oven down to 300  for another 30 minutes.

Another form instead of loaves, you can make the bread into small golf ball size mounds on a cookie sheet. It makes a great finger food for hungry teenagers. They don't even put margarine or anything on it. Watch it closely so it does not burn. Bake for only 10 minutes on 350 and 30 minutes at 300 to avoid burning.