• Weigh out the flour into a big bowl, then add in the oat flour (see below for instructions) add a pinch of salt to the flour and mix well, yeast doesn't like to touch salt.
• Measure out the yeast and add to the bowl and give a quick mix, then add in the water and mix well with a wooden spoon.
• Once everything is mixed together, give the bowl a good scrape and give the dough a quick stretch and fold.
• Stretch and fold: You pick up one side of your dough and lift it up, then you fold it over the dough. You continue this all-around your dough ball. You know when to fold it because when you stretch it feels as if it might almost break.
• You leave the dough to rest for 30 to 45 minutes depending on the room's temperature, if it's warmer it will have doubled in size quicker. While resting you cover the dough with a clean wet tea towel.
• After having doubled in size you stretch and fold it again, you do this 3 times in total, after which it should be stretchy and smooth.
• Then you divide up the dough for the greased loaf tins. I use 400 gr for my 2 smaller loaf tins (1lb) and put the remainder 1000 gr in my big loaf tin (2lb). Let them rest under a clean wet tea towel until the dough has almost risen to the brim, then remove the tea towel to prevent the dough from sticking to it.
• It is a good idea to preheat your oven to 220 °C before the dough has fully risen to the brim of the tin since you will want to put it into the oven then.
• Once the bread has fully risen to your liking you bake it in a preheated oven for 25 to 35 minutes, depending on how crusty you like your bread. I bake mine for 25 minutes so that my crust remains nice and soft.
• For a cleaner cut when you slice your bread, wait till the bread has completely cooled down.

Make oat flour from rolled oats

• Using either a submerging blender or a food processor, blitz the oats, doing small batches at a time. Once the oats resemble coarse flour you can use it how you would use wholewheat flour.