Barley bread with autolees

So there are three or four blog posts waiting to be written up, but instead I'm going to do another.
The health food shop around the corner sells painfully expensive flour, but then again, they are grains you dont see elsewhere.
This one is barley flour with pure gluten mixed in to make up for it's protein deficiencies.

I think it was a 700g pack, which I added a cup of gluten into before splitting in half.
No idea how much is left but it looks about right.

I've poured in 200ml of warm water and mixed it up a little until it forms lumps. I'll check in 10mins

This photo is pre-mix ( just downloaded a new camera app)

Now I've mixed my yeast in with 150ml of water and the real mixing begins.

It looks like too much water :(
I've gone heavy on the salt cos I was enjoying the crunch under my fingers.

This is hurtling toward disaster. The flour is behaving more like sand than dough.

I've added more gluten flour (three shakes). It appears to be cooperating. Maybe not too much water after all.

Well it totally cleaned the bowl, and the dough itself is soft and promising.
It's in it's little sauna rising slowly.
I'll check in 30 mins

Very slow rise, giving another 20 mins.

Still small compared to other loaves, going to work it anyhow. Shaped u lovely and now resting in the tin. Give it 40

It has risen, but you van already see how low-protein bread breaks apart instead of stretching

Omfg I forgot to put the oven on

Well. It didn't rise at all in the oven..
It looks small and tough. Overbaked and underloved.

Well it's soft and rich with a dark almost-rye colour and a granular texture. If you look close at the photo you can make out the remains of the hulls.

I'm Happy enough with the result, although breakfast will be on the small side for the next couple of days.