The night before mix starter and warm milk and 2 C bread flour,
and place
in warm draft free place over night. (I use the oven with the
light turned
on - stays about 85 degrees). OPTIONAL: Boil 1 qt of water and
add 2 T
dried hops and let steep for 1/2 hour. Use the hop tea for all
the fluid
in the recipe. Next morning, mix very slowly yeast and 1 T sugar
with 3 T
warm water and set aside till foamy.
Grand oatmeal into flour in blender. Add oil, yeast, honey, whole
wheat
flour. Sprinkle salt and baking soda over batter and stir lightly.
Let
sit for 30 - 50 min till bubbly and has risen to near double.
Add wheat
germ, wheat bran, oat bran, oatmeal, soy, gluten flour, and bread
flour
till won't take any more. Place on floured board and knead 5 min
till
silky smooth and elastic. Place in bowl in draft free place till
double
in size. Knead again and shape.
FOR LOAVES: Shape into 2 or 3
1# loaves,
and set aside till rise to full size. Place skillet or large pan
in bottom
of oven, place 3 C water in pan for steam. Bake bread 400 for
20 min,
reduce heat to 325 for 20 min, then place on rack to cool.
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. Bake at 375
for 30
min, remove lid to brown for 10 to 15 min. Turn out onto rack.
The bread
has extra dietary fiber so is good for you and the hop tea speeds
up the
fermenting so the dough rises faster. From: Carl Griffith ~