16 fl.oz/475ml milk 1 oz/25g butter 2 oz/50g dark brown sugar 2 tsp salt 1 Tbsp dry yeast 2 fl.oz/50ml lukewarm water 14 oz/400g rolled oats 1 1/2 to 2lb/675 to 900g strong white flour
Grease a large baking sheet.
Scald the milk. Remove from the heat and stir in the butter, brown sugar and salt. Leave until lukewarm.
Combine the yeast and warm water in a large bowl and leave until frothy. Stir in the milk mixture. Add 10 ozs/275g of the oats and enough of the flour to obtain a soft dough.
Transfer to a floured surface and knead until smooth and elastic. Place in a greased bowl, cover with a plastic bag and leave until doubled in volume, about 2 - 3 hours.
Transfer the dough to a lightly floured surface and divide in half. Shape into rounds. Place on the baking sheet, cover with a dish towel and leave to rise until doubled in volume, about 1 hour.
Preheat the oven to 200oC/400oF. Score the tops and sprinkle with the remaining oats. Bake for 45 - 50 minutes. The loaves should sound hollow when tapped on the bases. Turn out onto wire racks to cool.