Mix the dough using either

Stand Mixer

Bread Machine dough setting;

or by hand, place the dough in a covered bowl or proving basket and leaving the dough to rise until doubled in size.

Flatten the dough by folding it out and kneading it gently into a ball

Shape the dough: either

Shape into a flattened oval

If using a large loaf tin shape into the length of the tin. The tin should be greased and dusted with flour before putting the dough into the tin

Dampen the surface with water using a pastry brush and sprinkle on the rolled oats using your fingers to gently push the oats into the surface. Sprinkle a little plain flour over the surface and smooth over evenly.

Using a sharp blade to slice the top surface with 4 or 5 slashes

Cover and leave in a warm place to rise until again doubled in size. Meanwhile place the cloche in the oven and pre-heat to 200°C (Conventional oven or Fan oven) .

Bake in the over for 25 minutes.

Remove the cloche lid and bake for a further 5 minutes.

Place on a cooling rack and allow to cool before slicing