In large bowl, mix wheat flours, vital wheat gluten and malted barley flour. Combine well. In a stand mixer bowl with dough hook attached, add warm water, olive oil, honey and egg. Combine well.

Add all flour to liquid ingredients. Mix until combined and no dry flour is seen, 1-2 minutes. Cover bowl with tea towel and let rest for 30 minutes, allowing flour to absorb liquids.

After 30-minute rest, add salt and yeast to dough and mix at speed 2 or 3 for 8-10 minutes or until windowpane is achieved. After 5 minutes, dough should be soft and slightly tacky and clean inside of bowl. If dough is too wet, add flour, a tablespoon at a time. If too dry, add water, a tablespoon at a time until dough is soft and slightly tacky.

Cover and let dough rise in warm place until doubled,   1 ½-2 hours. Divide dough into 2 equal portions and shape into loaves. Place dough in loaf pans greased or lined with parchment paper. Let rise until dough has risen 1 inch above top edge of pan, 1-1 ½ hours. Bake in preheated 350°F oven for 30-35 minutes or until instant-read thermometer inserted in center registers at least 190°F. Remove immediately and cool completely before slicing.

Yield: 2 loaves