I have a question about step 1 on the recipe "Power Bread" from boulangere. It says:
"Place barley, kamut, and buckwheat groats in saucepans with ample water to cover, bring to a boil, then reduce heat to a simmer, cover pot, and cook until not quite done through. They still want to be a bit toothy when you take them off the heat so that they retain their integrity in the dough. Kamut will take the longest, about 1/2 hour; barley about 15 minutes; and buckwheat groats about 10. When done, strain off water and allow to cool a bit before adding to the dough."