method
1. Scald the milk. Remove from the heat and stir in the margerine, sugar and salt. Leave until lukewarm.
2. Combine the yeast and lukewarm water in a large bowl and leave until the yeast is dissolved and the mixture is frothy. Stir in the milk mixture.
3. Add 2 1/2 cups of the oats and enough flour to obtain a soft pliable dough.
4. Transfer to a floured surface and knead until smooth and elastic.
5. Place the dough in a greased bowl, cover with a plastic bag, and leave it for about 2 - 3 hours, until doubled in volume. Grease a large baking sheet.
6. Transfer the dough to a lightly floured surface and divide in half.
7. Shape into rounds. Place on the baking sheet, cover with a damp dish towel and leave to rise for about 1 hour, until doubled in volume.
8. Preheat the oven to 200°C (400°F). Score the tops of the loaves and sprinkle with the remaining oats.
9. Bake for about 45 - 50 minutes, until the bottoms sound hollow when tapped. Cool on wire racks.
