Barley Bread

I haven't bought bread in over 3 years and I am so grateful to have a really great bread machine.  I almost always use the ferment cycle.

Until recently, I usually replaced the liquid in my go to recipe with pureed (cooked) spaghetti squash, which in addition to adding nutrients, acts as a natural dough conditioner.

However, after trying pureed fermented pearl barley water, I found that works just as well,  and gives the loaf more flavor.  I dilute the pearl barley 1:1.