Recipe(tried): Buttermilk Soy Wheat Oat Bran Bread using Sourdough Starter

This is a recipe I came up with to make use of a natural peach leaf starter a friend shared with us last night, but any sourdough starter can be used. Make sure to test the bread for doneness.

BUTTERMILK SOY WHEAT OAT BRAN BREAD
USING SOURDOUGH STARTER

FOR THE SPONGE:
1/2 cup sourdough starter
1 cup water
1 cup regular flour

Stir together and let sit overnight or until bubbly.

Add the following ingredients to the bubbly sponge:
1/2 cup wheat bran
1/2 cup dry buttermilk powder
1/4 cup soy flour
1/4 cup oat bran
1 cup whole wheat flour
1 teaspoon yeast
1 Tablespoon salt
1 cup warm water

Knead in machine until well mixed then add bread flour a cup at a time until the dough leaves the sides of the bowl. If dough becomes too dry add a bit of warm water, a bit at a time until dough reaches the desired consistency. If desired, at this point you may cut off about 1 cup of dough. Place it in a jar, cover and refrigerate. Add to the bread you make the next day or anytime during the next week. If you do this 3 or 4 times, you will notice the change in the flavor every time.

Form into a round loaf and place on a pizza peel sprinkled liberally with cornmeal so the loaf doesn't stick. Slash top several times with very sharp knife or razor blade. Cover with a sheet of waxed paper that has been sprayed with Pam. Let loaf rise in a warm place until doubled, about an hour.

Meanwhile, place baking stone on middle oven rack and preheat at 450 degrees F. for 1/2 hour or so.

When dough has risen, remove waxed paper and slide the loaf onto the preheated baking stone. Reduce oven temperature to 400 degrees F. Spritz the oven 4 or 5 times with plain water during the first 10 minutes of baking time. (Open the oven just a crack and shoot water from a spray water bottle into the top portion of it, closing the oven as quickly as possible so as not to cool it unnecessarily. Avoid spraying the oven light or you may break it.) This will help get that crisp crust on your loaf.

Bake for 35 to 40 minutes or until loaf tests done. (The crust should be dark brown. Remove the bread from the oven, hold it in a cloth, turn it over and rap on the bottom to see if it sounds hollow. This means sufficient water has evaporated so that the bread is done. If it only gives off a dull thud, you may need to bake it for a few minutes longer, place it back on the baking stone for 5 to 10 minutes longer. (If you happened to be using a bread pan, place the bread directly on the oven rack to finish baking a few more minutes.) Remove from oven and let cool completely before slicing.