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1
The night before mix starter and warm milk and 2 cups bread flour, and place in warm draft free place over night.
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2
OPTIONAL: Boil 1 qt of water and add 2 tablespoons dried hops and let steep for 1/2 hour.
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3
Use the hop tea for all the fluid in the recipe.
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4
Next morning, mix yeast and 1 tablespoon sugar with 3 tablespoons warm water and set aside until foamy.
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5
Grand oatmeal into flour in blender.
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6
Add oil, yeast, honey, whole wheat flour.
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7
Sprinkle salt and baking soda over batter and stir lightly.
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8
Let sit for 30 to 50 minutes until bubbly and has risen to near double.
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9
Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour until won't take any more.
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10
Place on floured board and knead 5 minutes until silky smooth and elastic.
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11
Place in bowl in draft free place until double in size.
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12
Knead again and shape.
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13
FOR LOAVES: Shape into 2 or 3 loaves, and set aside until rise to full size.
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14
Place skillet or large pan in bottom of oven, place 3 cups water in pan for steam.
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15
Bake bread 400F (200C) for 20 minutes reduce heat to 325F (160C) for 20 minutes then place on rack too cool.
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16
FOR CLOCHE: Shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area until full size.
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17
Bake at 375F (190C) F for 30 minutes remove lid to brown for 10 to 15 minutes.
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18
Turn out onto rack.
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19
The bread has extra dietary fiber so is good for you and the hop tea speeds up the fermenting so the dough rises faster.
