Instructions: Soak the oatmeal in the tepid water for about 20 minutes until completely soft stand the bowl on the back of the aga to keep the ingredients warm.

Add the remaining ingredients then turn the mixture on to a floured surface and knead thoroughly and shape into a flat round loaf about 200mm in diameter. Dont expect this mixture to become as stretchy as an ordinary dough.

Drizzle a little olive oil into a tray and place the loaf in the oil to prove.

Cover it with plastic wrap or a clean damp tea towel and leave by the aga for about 1 hour until well risen.

Carefully turn the loaf over on to wire floor of the roasting oven.

Sprinkle with the toppings then bake for 20 minutes.

Allow the bread to cool on a wire rack before eating.

This is an excellent loaf to serve with soup.

A nutty rustic loaf with a coarse texture of oatmeal. I like to soak the oatmeal before adding it to the mix which softens it slightly. Although I usually advocate fresh yeast as I think it makes a better loaf I have used the easy blend variety here for a quick bread requiring only one rising.

Makes 1 loaf

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