Mix the milk, water, oil, molasses, brown sugar, honey, salt and yeast in a 5-quart bowl
2
Mix remaining dry ingredients in a separate large bowl
3
Combine the dry ingredients to the wet ingredients with a wooden spoon or wet hands. No kneading necessary.
4
Cover and allow to rest at room temperature until dough rises, approximately 2 hours
5
The dough can be used immediately after the initial rise or refrigerated in a lidded container and used over the next seven days
6
On baking day, cut off a grapefruit-size chunk of dough. Using wet hands, quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball as you go. Shape the dough into an oval-shape. Sprinkle top with oatmeal. Allow to rest and rise on an oatmeal covered pizza peel for 40 minutes.
7
Twenty minutes before baking time, preheat the oven to 400 degrees farenheit, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won''t interfere with the rising bread.
8
Using a serrated knife slash the loaf with deep diagonal cuts
9
Slide the loaf directly onto the hot stone. Pour 1 cup of hot water into the broiler tray, and quickly close the oven door. Bake for 30-35 minutes, until the internal temperature reaches 200 degrees. Adjust baking time for smaller or larger loaves.
10
Allow to cool (approximately 20 minutes) before slicing and eating
