| 1 | The night before mix starter and warm milk and 2 c bread flour, and place in warm draft free place over night. |
| 2 | (i use the oven with the light turned on - stays about 85 degrees). |
| 3 | Optional: boil 1 qt of water and add 2 t dried hops and let steep for ?hour. |
| 4 | Use the hop tea for all the fluid in the recipe. |
| 5 | Next morning, mix yeast and 1 t sugar with 3 t warm water and set aside till foamy. |
| 6 | Grand oatmeal into flour in blender. |
| 7 | Add oil, yeast, honey, whole wheat flour. |
| 8 | Sprinkle salt and baking soda over batter and stir lightly. |
| 9 | Let sit for 30 - 50 min till bubbly and has risen to near double. |
| 10 | Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour till won"t take any more. |
| 11 | Place on floured board and knead 5 min till silky smooth and elastic. |
| 12 | Place in bowl in draft free place till double in size. |
| 13 | Knead again and shape. |
| 14 | For loaves: shape into 2 or 3 1# loaves, and set aside till rise to full size. |
| 15 | Place skillet or large pan in bottom of oven, place 3 c water in pan for steam. |
| 16 | Bake bread 400°F for 20 min, reduce heat to 325°F for 20 min, then place on rack too cool. |
| 17 | For cloche: shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area till full size. |
| 18 | Bake at 375°F for 30 min, remove lid to brown for 10 to 15 min. turn out onto rack. |
| 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. |
