I know this is an old post, but I actually did this yesterday. The bread came out okay, the hops give it a pronounced bitter flavor that I think could be offset with honey or fennel.
Here is how I made it:
I let the yeast cake settle. Then, I poured the liquid off, and tossed about a cup and a half of the yeast cake in a bowl with 2tbsp of olive oil, 1/2 cup of honey, and 1 cup of flour. Let that sit overnight.
Then, I added 1tbsp of salt, and put it in the kitchen aid with a dough hook.
I kneaded on low, adding flour a half cup at a time until it formed a ball, peeled from the sides, and crawled up the hook.
Spread olive oil on top, and let sit until it doubled.
Once the dough doubled in size, I punched it, kneaded it by hand for ten minutes, and then set it aside to double again.
Once it doubled the second time, I turned it out into a stoneware lidded crock that had been prepped with a bit of olive oil and had been preheated to 450*F. I brushed the top with egg wash (one egg white, and a tbsp of water), put the lid on it, and cooked it for 30 minutes at 450*F.
Then, I took the cover off, brushed it with egg wash again, and let it cook uncovered for 15 more minutes.
Took it out of the oven, turned it out onto a wire rack, and let it cool for twenty minutes before cutting.