I like this recipe, because of its REFFRIGERATING option. So I can prepare the dough the first evening after work and bake the bread

Whole-Grain Barley Bread With Barley Grits

the second evening.

-==== REZKONV-Recipe – RezkonvSuite v0.98.4

Title: Whole-Grain Barley Bread With Barley Grits
Categories: Brot, USA
Yield: 2 24-ounce (680 g) breads

==================== FOR THE SOAKED BARLEY GRITS ====================
180 grams (6.3 oz) whole barley grits*
(Arrowhead Mills’ Bits o’ Barley whole grain hot
— cereal is what you want)
165 grams (6 oz) boiling water

=========================== FOR THE DOUGH ===========================
165 grams (5.8 oz) whole-barley flour*
650 grams (23 oz) bread flour
1 1/2 teasp. (4 g, 0.2 oz) instant yeast
(a.k.a. “Bread Machine”, “Perfect Rise”,
— “QuickRise”, or “RapidRise”
Yeast)
510 grams (18 oz) warm water
All the soaked barley grits
2 3/4 teasp. (17 g, 0.6 oz) table salt
2 tablesp. (40 g, 1.4 oz) mild honey
400 grams (14 oz) dried, soft Calimyrna figs, or about 23
Medium figs, stems removed and cut into chunks,
— optional
Note: As of this writing, Arrowhead Mills seems
— to be the only source for
Whole-grain hull-less barley flour and grits.
— You can find their products
At health-food stores

============================== SOURCE ==============================
Maggie Glezer in bread-
bakers.v104.n031.
— Edited *RK* 07/12/2004 by
— Ulrike Westphal

Time required: about 4 hours

SOAKING THE BARLEY GRITS Combine the barley grits and water in a
small bowl and let it soak for about 20 minutes or until all the
water is absorbed.

MIXING THE AUTOLYSE In the meantime, in a large bowl combine the
barley flour, the bread flour and the yeast. Add the warm water and
stir the autolyse until it is smooth. Cover the bowl and let it
autolyse for 20 minutes.

MIXING THE DOUGH Mix the salt, honey and barley grits into the
autolysed dough, scrape it out onto your work surface, and knead it
until it is soft and smooth, no more than 10 minutes. You can also
mix this dough in a mixer for about 7 minutes on medium speed. (Soak
your mixing bowl in hot water now, to clean it and warm it if you
would like to use it for fermenting the dough.) If you are not
weighing your flour, be prepared to adjust the consistency of the
dough, because the barley flour is very variable. If the dough is
too firm to easily knead, add a tablespoon or two of water to the
dough; or, if the dough seems too wet, add a few tablespoons of
flour. This dough should feel soft and a little tacky, but be easy
to handle and have a smooth sheen.

If you are adding figs, knead them in by hand after the dough is
finished.

FERMENTING THE DOUGH Place the dough in the clean warm bowl and
cover it with plastic wrap. Let the dough ferment until it has
doubled in bulk, about 2 hours, depending on the temperature in your
kitchen.

SHAPING AND PROOFING THE DOUGH Cover a large baking sheet with
parchment paper or oil it, or flour two linen-lined bannetons. Turn
out the dough onto a lightly floured surface. Divide the dough into
two loaves, shape them into simple rounds or long shapes, position
them seam-side down on the prepared sheet or seam-side up in the
bannetons for a floured top, and cover them well with plastic wrap.
Let the loaves proof until tripled in size, about 1 hour.

OPTIONALLY REFFRIGERATING THE LOAVES The loaves will have a richer
flavor if refrigerated for at least 12 or up to 24 hours immediately
after being shaped and covered. Check the dough before you plan to
bake. It might be ready to bake immediately, or it might need more
proofing at room temperature, up to 1 hour.

Dazu wird das Brot im Gärkorb über Nacht im Kühlschrank aufbewahrt und dann am nächsten Tag abgebacken.

Hier die einzelnen Schritte:

PREHEATING THE OVEN One hour before baking the bread, position an
oven rack on the second to top shelf and remove all shelves above it.
Place a baking stone on it and preheat the oven to 425 degrees F
(220 degrees C, gas mark 7).

BAKING THE LOAVES When the loaves have tripled, do not push back
when gently pressed with your finger but remain indented, they are
ready to bake. If you have proofed them in bannetons, flip each one
seam-side down onto the prepared baking pans or onto a sheet of
parchment paper. Score them with a single-sided razor blade in a
decorative pattern, spray or paint them with water if they have not
been floured, then peel them on the hot stone. Bake them for 45-50
minutes. After 30 minutes of baking, switch the loaves from side to
side so that the breads brown evenly and bake from 15 to 20 minutes
more. When the loaves are very well browned, remove them from the
oven and let them cool on a rack.

=====