I would like it to be soft and moist like a sandwich bread.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Hopefully someone else jumps in with the perfect recipe for you (as I haven't seen a recipe that seems like quite like what you're looking for), but if not, maybe it would work to tinker with a recipe or combine a few different barley bread recipes?
This one might make for a good starting point: http://www.wareaglemill..., with a gluten-free flour blend in place of the all-purpose and whole wheat flours.
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Well played. You deserve a cookie.
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