Barley has very little gluten like wheat flour does. You'll get something that won't rise very well. Your loaf will then have a dense cracker or brick like consistency.
You could mix in a cup or so of barley into your wheat flour bread mix though.
Most barley sold to homebrewers is not hulled, and you would have to de-hull before using it. Also be wary that these grains are malted, and will turn your bread to mush if it is included in too high of a percentage in your bread.
I would recommend to use spent grains instead: don't throw them out, and instead dry them in low heat for a long time and then either grind them in your food processor or in a mill. Add a little of that too your bread. It tastes delicious.
I have a book ("How to Make Sourdough" by Emmanuel Hadjiandreou). There are a couple of recipes in there using different malts (crystal, Maris Piper and chocolate malt). He uses the grains, pre-soaked but not milled, as additions to the flour(s). Haven't tried these recipes yet.
I guess what i'm asking is, can I make flour out of the grain and turn it into bread?
Barley has very little gluten like wheat flour does. You'll get something that won't rise very well. Your loaf will then have a dense cracker or brick like consistency.
You could mix in a cup or so of barley into your wheat flour bread mix though.
After posting, I now know that barley does indeed have gluten but it's a different type than wheat.
The barley flour though (probably) won't rise well like wheat flour. Your best bet may be to mix barley flour with wheat flour to make your loaf.
Most barley sold to homebrewers is not hulled, and you would have to de-hull before using it. Also be wary that these grains are malted, and will turn your bread to mush if it is included in too high of a percentage in your bread.
I would recommend to use spent grains instead: don't throw them out, and instead dry them in low heat for a long time and then either grind them in your food processor or in a mill. Add a little of that too your bread. It tastes delicious.
I have a book ("How to Make Sourdough" by Emmanuel Hadjiandreou). There are a couple of recipes in there using different malts (crystal, Maris Piper and chocolate malt). He uses the grains, pre-soaked but not milled, as additions to the flour(s). Haven't tried these recipes yet.