4 dl porridge oats
1 dl oat bran
1 litre water
50 g yeast
1 dl liquid margarine
2 tsp salt
1 dl Dansukker Bread Baking Syrup
1 tbsp cumin (optional)
About 18 dl strong bread flour

Put the oats and oat bran in a bowl. Boil the water and pour it into the bowl. Leave to stand until the mixture has cooled to 37°C. Crumble the yeast into the oat mixture and stir until it dissolves. Add the cumin, salt, syrup and margarine. Work in the flour gradually until the dough comes away from the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes. Put the dough on a floured worktop and knead until smooth. Divide the dough into 4 equal pieces. Roll each piece out into a rectangular sheet then roll the sheets up to make loaves. Place the loaves on a parchment-lined baking sheet. Brush the sides with a little oil, or cut pieces of baking parchment and put them between the loaves to stop them sticking together. Cover with a tea towel and leave to rise for 30 minutes. Brush the loaves with water and sprinkle with a little oat bran. Bake towards the bottom of the oven at 200°C for about 35 minutes. Leave to cool on a rack under a tea towel.