I haven't used my homegrown barley for anything yet. I do intend to. I will just do small amounts at a time (around 1 kilo) and kiln in a food dehydrator and the oven for higher kilning.
on the hops, you are better off figuring out a way to dry them with no heat as it will maintain maximum aroma and oil content.
I was thinking about using our food dehydrator but hope to have quite a bit and was thinking of making something bigger. I suppose doing smaller batches over a few days would make the malting more manageable and lessen the risk of screwing up on all of it.
I probably will use my usual method with hops: on screens in the dark cellar with a fan in the proximity of the dehumidifier. I'll just have to build some more trays.
Maybe I just want to build a cool contraption and am overthinking.