Ingredients
- 1 cup rolled oats
- 1½ cups water
- 2 × 7 g sachets dried yeast
- ½ cup warm water, extra
- ½ teaspoon caster sugar
- ½ cup warm milk
- 1 tablespoon soft brown sugar
- 1 teaspoon salt
- 3½ -4½ cups unbleached plain flour
- ¼ cup rolled oats, extra
Method
1. Brush a 12 × 28 cm bread or loaf tin with melted butter or oil; line base with baking paper. Combine oats and water in small pan, stir over low heat 3 minutes or until water is absorbed and oats softened. Place in large bowl; set aside until lukewarm. Dissolve yeast in extra water; add caster sugar. Add yeast, milk, brown sugar and salt to oats; stir well to combine. Add 3½ cups of flour, 1 cup at a time, until a soft dough forms.
2. Turn onto a floured surface; knead for 10 minutes, adding remaining flour as necessary, until dough is smooth and elastic. Place dough in large lightly oiled bowl, brush surface with melted butter or oil. Cover with plastic wrap; leave in a warm place 1 hour or until well risen.
3. Punch down dough and knead for 1 minute. Divide into two; pat out or roll one portion into a rectangle 28 × 18 cm. Roll up loosely and place, seam underneath, into tin. Divide extra dough into 3 pieces; roll each into a sausage 30 cm long. Plait, and then brush with water.
4. Sprinkle extra oats onto board; turn over plaited dough; press top gently onto oats. Turn and place in tin on other dough, stretching gently to fit snugly. Cover with plastic wrap; leave in a warm place 45 minutes or until risen to top of tin. Preheat oven to 180°C. Bake 45 minutes or until inserted skewer comes out dry. Set aside for 10 minutes; turn onto wire rack to cool. Good with butter and jam.
