Add all ingredients to a stand mixer and combine until sticky.

Let it rest for 20 minutes to allow the grain to soak up the liquids and soften.

Proceed with kneading the dough with the dough hook for about 8-9 minutes. Dough should eventually pull away from the sides of the bowl. If it's too wet add a tablespoon of flour. If it's to dry add a tablespoon of water.

Dough should be smoother now and easy to form a ball with. Transfer to a large, butter greased bowl and cover loosely with plastic wrap. Set in a warm, non drafty place to rise until doubled in size, anywhere from 2 to 3 ½ hours.

Remove from bowl and set on a floured surface. Preheat oven to 350 degrees and grease a bread pan or line with parchment paper.

Stretch the dough into a rectangle that is about the length of the pan, and then form into a loaf shape by tucking the edges underneath itself.

Tuck into the pan and cover lightly with plastic wrap and let the dough rise again until the top is taller than the sides of the pan.

Bake for 30-40 minutes until golden brown. (Internal temperature should be 190 degrees.)

Let cool completely before slicing.