Soak the Oats: In a large mixing bowl (or the bowl of your stand mixer), combine the 100g of rolled oats with 150ml of boiling water. Stir well and let it sit for about 15-20 minutes until the water is absorbed and the mixture has cooled to lukewarm.

Combine Wet Ingredients: Once the oat mixture is cool, stir in the 150ml of lukewarm milk, 2 tbsp of honey, and 40g of melted butter. Mix until everything is well combined.

Add Dry Ingredients: In a separate bowl, whisk together the strong white bread flour, wholemeal flour, 1 tsp of salt, and the 7g sachet of yeast. Add this dry mixture to the wet ingredients in the large bowl.

Mix and Knead the Dough: Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on a medium-low speed for 8-10 minutes. If kneading by hand, tip the dough onto a lightly floured surface and knead for a solid 10-12 minutes. What works best for me is setting a timer to ensure I knead for long enough. The dough should become smooth, elastic, and spring back when you gently poke it. For a great visual guide, you can find excellent videos on the technique of kneading dough.

First Proof: Lightly oil the mixing bowl, place the dough inside, and turn it over to coat it lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for about 1 hour, or until it has doubled in size.

Shape the Loaf: Grease and flour a 900g (2lb) loaf tin. Gently punch the air out of the risen dough and place it on your work surface. Pat it out into a rectangle roughly the width of your loaf tin. Roll it up tightly from one of the short ends, pinching the seam to seal it. Tuck the ends under slightly and place the loaf seam-side down in the prepared tin.

Second Proof: Cover the loaf tin loosely with oiled cling film and leave it to rise again in a warm place for about 30-45 minutes, or until the dough has risen about 2-3cm above the rim of the tin.

Bake the Bread: While the loaf is proving, preheat your oven to 200°C (180°C fan). Just before baking, gently brush the top of the loaf with the beaten egg and sprinkle over a few extra rolled oats.

Cooling: Bake for 30-35 minutes, until the loaf is a deep golden brown and sounds hollow when you tap the bottom. If it starts to brown too quickly, you can cover it loosely with foil for the last 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing. This is a crucial step for the texture, so be patient!