Cook the whole oats in water for 50 minutes until tender, then strain.
Mix all the dry ingredients.
First, mix the fresh yeast with a little lukewarm water in a cup, then add it to the dry ingredients and knead everything together with water. Be careful when adding the water, as the cooked oats are quite moist.
Knead in the cooked oats. The dough should have a good, slightly firm consistency.
Cover the entire dough and let it rise for 1 hour.
Then transfer it to a lightly floured surface and knead it again.
Line a loaf pan with parchment paper and place the loaf in it. Let it rise for another 25 minutes.
Preheat the oven to 220 degrees Celsius (top and bottom heat). Make a slit in the center of the loaf and bake at 220 degrees for about 20 minutes. Then reduce the temperature to 200 degrees and finish baking. Total baking time: about 50–60 minutes.
Remove the bread from the oven. The bread is done when you tap the bottom and it sounds hollow. Brush it briefly with cold water.
