Some chefs go beyond reducing waste in their own kitchens and form partnerships to help reduce food waste throughout the county, like Vicky Sorrisio Scully, pastry chef for The Wild Thyme Company, who uses the spent barley from Malahat Spirits to make this hearty country bread.
In a small bowl, dissolve yeast in warm water. Once the yeast has bloomed (about 5 minutes) place in stand mixer bowl sugar, salt, eggs, oil and 3 cups flour; using dough hook, set at low speed for 1 minute.
On speed 2, feed in enough remaining flour to form a soft dough ball. Continue to beat dough for 5-7 minutes.
Place dough in an oiled bowl and cover with plastic wrap. Let dough proof in a warm, draft free area for 1 hour.
Punch down dough. Fold in spent barley grain and knead for 3 minutes. Divide in half and shape into loaves.
Place in two very well oiled loaf pans. Cover with clean towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375*.
Brush top of loaves with egg wash. Bake until golden brown, 25-30 minutes, or the internal temperature is 195*. Remove from pans to wire racks to cool for at least 30 minutes before cutting.
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