Place the porridge oats into a large mixing bowl or the bowl of a stand mixer. Pour over the boiling water, mix together and leave the oats to absorb the water for 15 minutes.
Add all the remaining dry ingredients to the same bowl then gradually add the warm water mixing by hand or with a dough hook, if using a stand mixer, for 5 minutes until a soft dough ball is formed.
Tip the dough onto a lightly floured surface and knead for about 5 minutes then place into a large lightly greased bowl covered with cling film and let the dough rise until it has doubled in size. This can take 1 – 1.5 hours.
Transfer the dough to a greased bread baking tin and press the dough down into each corner of the tin. Place the bread baking tin into a large plastic bag and leave the dough to double in size again for about 30 minutes.
Pre-heat your oven to 220C.
When dough has doubled lightly sprinkle the top with some cold water and scatter with some extra oats.
Bake in the oven for 20 – 25 minutes until golden on top and the loaf should sound hollow when tapped on the bottom. Leave to cook on a wire rack before slicing.
Nutrition label is per slice based on getting 15 - 20 slices from the loaf.