How to make whole oat bread

• Simmer the oat groats in plenty of water for 30 minutes
• Strain the groats under cold water and set aside
• In a bowl, combine the boiled oat groats, the white bread flour, fine oatmeal, the yeast and salt, the grated apple and the tepid water
• Form a dough and knead for 10 mins
• Place the dough back in bowl for 1 hour or so for its first rise
• Punch down the dough, then shape into a round loaf and place into a pre-floured round bread banneton
• Proof for several hours at room temperature until fully risen (the time this takes will depend on the temperature in your room)
• Preheat the oven to 220°C (if you are using a La Cloche baking dome, preheat the dome in the oven from cold)
• Bake at 220°C for 1o minutes, then at 200°C for another 50 minutes
• Cool on a wire rack