Combine rolled oats, treacle, oil, salt and boiling water in a large bowl and allow to cool to about 40 degrees C. In a small bowl, stir yeast into lukewarm water and set aside for about 10 minutes, until foamy. Add yeast to oat mixture and stir well. Add wholemeal flour, 1/2 of the bread flour and the eggs. Beat well.
Gradually stir in enough of the remaining flour to make a soft dough. Turn dough out to a lightly floured surface and knead for about 10 minutes. Place in a well greased bowl with a lid on it. Put into the fridge and leave overnight.
The next day, preheat oven to 190 degrees C. Punch down dough, form into loaves, then let rise until doubled. Bake for about 40 minutes, depending on size, until loaves sound hollow when tapped. I get 3 large loaves and 4 mini loaves with this recipe.
I got 3 large loaves and one mini loaf. The bread is light and fluffy and tastes really good. This would make a good sandwich bread. It's pretty easy to make too; you just have to plan ahead a bit. - 14 Jul 2008
This bread was wonderful. Making it and letting it sit overnight was great. It was quick to put together in the morning. You need a very large bowl to have it sit over night. It really rises and needs lots of room. It is really a delicious bread. - 14 Jul 2008
Great bread! Very smooth texture. I was very worried that it would be dense, but despite appearances, it was light and fluffy. Rose very well. It only took 3 hours to rise and then I had to take it out of the refrigerator because it was getting too big. I would advise letting it rise on a baking tray... there is no way it would have been contained in a bowl. Wonderful flavour. NOTE: The author does not recommend cooking time... this was done for me in 35 minutes. - 14 Jul 2008