Anonymous Fri Oct 07 16:37:16 2005

1 c Sourdough starter

1 c Oatmeal; dry

2 c Warm water or hop tea

1/4 c Wheat germ

1/4 c Dried milk or buttermilk

1/4 c Oat bran; dry

1 tb Canola oil

1/4 c Wheat bran

1 oz Yeast; active 1 pkt

1/4 c Soy flour

1/4 c Honey (optional)

2 tb Sugar

6 c Bread flour

1 ts Salt

1 c Whole wheat flour

2 ts Baking soda

1/4 c Gluten flour

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 too 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 ~