5 dl [1 pt] water
200 g [7 oz] rolled oats
100 g [3,5 oz] oat bran
For the finished dough:
5 dl [1 pt] skimmed milk
1 package yeast
½ dl [0,1 pt] canola oil
1 kg [2,2 lb] flour
2 teaspoons salt
2 tablespoons sugar
Egg to glaze, rolled oats for garnish
 Mix water, oats and oat bran to make the starter dough. The dough should be kneaded well by hand or with a mixer at low speed. The dough will be sticky. Cover the bowl with plastic and leave it on the bench for about 30 minutes.
 Heat the milk until it is finger warm, 37° C / 98,5° F. Crumble the yeast and stir it into the milk. Add the yeast mixture and remaining ingredients to the starter dough. Knead the dough well. The dough will still be slightly sticky. Cover the bowl with plastic and leave it warm for about 45 minutes.
 Divide the dough into two equal parts. Form two oblong loaves. Place the loaves in buttered 2 pt moulds. Cover the moulds with a kitchen towel and place them in a warm place for 35-40 minutes.
 When the loaves have raised, brushes them with lightly beaten egg and carefully cut one or more cuts with a sharp knife across the loaves. Sprinkle with oats.
 Bake the loaves at the bottom shelf of the oven at 225° C / 435° F for 30-40 minutes is. Cool on a wire rack.