Combine the yeast and water, stir and
leave for about 15 minutes to dissolve.
Place the oats in a large bowl. Scald
the milk, then pour over the rolled oats.
Stir in the salt, oil, sugar and
honey. Leave until lukewarm.
Stir in the yeast mixture, eggs,
wheatgerm, soya and wholemeal flour.
Gradually stir in enough strong flour
to obtain a rough dough.
Transfer the dough to a floured
surface and knead, adding flour if necessary, until smooth and elastic.
Return to a clean bowl, cover and
leave to rise in a warm place until doubled in volume, about 2 1/2
Grease two 22 x 11cm loaf tins. Punch down
the risen dough and knead briefly. Then divide the dough into quarters.
Roll each quarter into a cylinder 4cm thick. Twist together two
cylinders and place in a tin, repeat for the remaining cylinders. Cover
and leave to rise until doubled in volume again, about 1 hour.
Meanwhile preheat the oven to 190oC
/ 375oF /
Bake until bases sound hollow when
tapped lightly, about 45-50