A satisfyingly chewy bread, with the whole grain goodness of oatmeal. Recipe makes three loaves.

Porridge Bread 

PREPARE OATS
3 cups of water
11/3 cups rolled oats
1 teaspoon salt

Bring water and salt to a boil, and add oats. Return to a boil and simmer for 5 minutes, then pour into a bowl and allow cool, approx 45 minutes. Cover with a plate so that no crust forms on the porridge.

PREPARE YEAST

1 cup lukewarm water
1½ tsp. white sugar
1 ½ tablespoon yeast 

Dissolve the sugar in a small bowl of lukewarm water, add the yeast, then let sit in a warm place for 10 minutes. 

ADD FLOUR AND OTHER INGREDIENTS

¾ cup vegetable oil
1 teaspoon salt
8 cups all purpose white flour

In a large bowl, mix together the oil, sugar, salt, the yeast mixture, the cooled oatmeal and then mix in the flour, cup by cup. Knead for 5 minutes with a stand mixer, or 8-10 minutes by hand.Knead by hand for 8-10 minutes, or for 5 minutes with a stand mixer.

Pour the dough into a greased bowl, then cover and let rise in a warm, draft-free place (oven with the light on) until doubled, about 1-1/2 hours.

Turn out onto a lightly floured surface. Lightly flour top, then using a large flat scraper, fold the edges of the dough into the centre until you get a ball and the dough no longer sticks to the counter.

Cut the dough in two, shape into a loafs, tucking the bottom underneath, then place in 2 greased bread tins.  Cover and let rise until doubled in size, 45 min to 1 hour.

Wisk together mild and egg, then brush tops of the loaves with the mixure

Bake at 375° until golden brown and bread sounds hollow when tapped, about 30-35 minutes

Remove from pans to wire racks to cool.