In a small sauté pan over low heat, add the barley. Every couple minutes, gently toss the barley through out the pan to ensure even cooking. Once barley is toasted and beginning to yield a darker golden color and toasted aromas are present, about 10 minutes, remove from heat and let cool. Once the barley has cooled, grind into a small course size with a spice grinder.
In a large mixing bowl, add the flour, rye flour, wheat germ, beer and remaining water. Mix with your hands until all the liquid has been absorbed, cover and set aside for 30 minutes.
In a separate small mixing bowl, add the barley, yeast, and 9 ounces of the warm water. Set aside for 30 minutes.
After 30 minutes, combine the yeast-barley mixture with the flour mixture. Add the barley malt and salt. Kneed the dough until all ingredients are fully incorporated. The dough should be wet and sticky. Cover and set aside in a warm place to proof.
After 1 hour or once the dough has doubled in size, punch down the dough and fold the “corners” back into itself twice. Cover and let rest for an additional 3-4 hours. You can let the dough proof longer to develop deeper flavors.
Divide the dough into 6 equal pieces, form the dough balls and let set for a minimum of 30 minutes prior to cooking. Dough can be stored in the refrigerator up to 24 hours.
