Over the last 3 days I've been making that favorite rye bread of mine - Old MW Rye - but this time with barley flour, instead of the rye. I had some leftover "barley flakes", which I use in a lot of cookies, so I decided to grind them to flour, and got about 3 cups of flour. So I started the fermentation with instant yeast 3 days early - it smelled great, as well as the baked bread, though I'm not sure if it's better than rye. And too hot to cut it yet.
WW barley bread, with the barley flour replacing the rye flour, in a favorite bread of mine. by pepperhead212, on Flickr

Your bread looks absolutely delicious. Do you have recipe/technique you can share?

@jmsieglaff Here is a thread where I discussed the Old Milwaukee Rye, that this was based on. I used the barley instead of rye flour, and WW instead of bread flour, and no egg (which I often omit).
old-milwaukee-rye-bread-t1194.html

Here's a photo of a slice of the bread:
Old Milwaukee bread, made with barley in place of rye flour, and all WW flour. Delicious! by pepperhead212, on Flickr