Method

Mix together the sifted flour, salt and oats. Measure yeast and sugar into a measuring jug and fill up to 400ml (¾ pint) with hand-hot water. Stir well and leave in a warm place for about 10 minutes until frothy. Stir into the flour and oats to give a soft dough. Knead on a floured surface for 5 minutes until smooth and elastic. Place in a floured bowl and cover the dough lightly with greased polythene. Prove until doubled in size. Knead the dough again and shape.

Oaten Loaves

Halve the dough and shape each piece to fit into a greased 900ml (1½ pint) loaf tin. Cover and prove until doubled in size. Brush with beaten egg and bake at 230°C (450°F) gas 8 for 20 minutes, then at 190°C (375°F) gas 5, for a further 45 minutes, or until the loaf sounds hollow when tapped. Cool on a wire rack. Eat the same day.

Oaten Rolls

Shape dough into 12 round rolls and make a 1cm (½”) cut across the top of each. Arrange on two greased baking sheets. Cover and prove until doubled in size. Brush with beaten egg and bake at 230°C (450°F) gas 8 for 10-15 minutes, until they sound hollow when tapped. Cool on a wire rack. Eat the same day.