I really donít have a recipe I start with 2 cups flour from the local mill.
Here in North Dakota there is an abundance of wheat, winter and spring,
The Kids eat this one up like its going out of style , 2 cups Spring Wheat 1-tsp yeast, water until its tacky but not sticky, knead until gluten show itself, let it rise, form the pie then bake about 10 min on top shelf,
I do add malted barley which we do our-self as there is an abundance of barley; never have been taught the proper way. But,
I wet the seed, Barley, or Wheat the chaff will float scoop it out, then let it sprout about the length of the seed heat to about 100 degrees until dry then grind.
This I add ľ teaspoon to each cup of white spring wheat or red.