Mix the milk, water, oil, molasses, brown sugar, honey, salt and yeast in a 5-quart bowl
Mix remaining dry ingredients in a separate large bowl
Combine the dry ingredients to the wet ingredients with a wooden spoon or wet hands. No kneading necessary.
Cover and allow to rest at room temperature until dough rises, approximately 2 hours
The dough can be used immediately after the initial rise or refrigerated in a lidded container and used over the next seven days
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.
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.
Using a serrated knife slash the loaf with deep diagonal cuts
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.
Allow to cool (approximately 20 minutes) before slicing and eating