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1
Reserve 1/4 c. (50 mL) of the oats for topping.
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2
In food processor, grind 2 c. (500 mL) of the remaining oats till fine.
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3
Set aside.
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4
Sprinkle remaining oats proportionately over rimmed baking sheet; toast in 350 F (180 C) oven for 20 min, stirring once.
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5
Let cold slightly.
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6
Meanwhile, in small bowl, whisk together 1 c. (250 mL) of the flour, the hot water and yeast; let stand till frothy, about 15 min.
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7
In large bowl, whisk together ale, skim lowfat milk pwdr, sugar and salt.
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8
Whisk in yeast mix.
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9
Stir in 3 c. (750 mL) of the flour and grnd and toasted oats.
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10
Stir in sufficient of the remaining flour to make slightly sticky dough.
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11
Turn out onto lightly floured surface; knead till smooth and elastic, about 5 min, adding any remaining flour if dough is sticking, Place in greased bowl, turning to grease all over.
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12
Cover with plastic wrap; let rise in hot draft-free place till doubled in bulk, 1 to 1 1/2 hrs.
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13
Punch down dough; cut in half.
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14
Pat each half into 11 x-8-inch (28 cm x 20 cm) rectangle.
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15
Starting at narrow end, roll up into cylinder; healthy pinch along bottom to smooth and seal.
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16
Fit into 2 greased 8 x-4-inch (1.5 L) loaf pans.
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17
Cover and let rise till doubled in bulk, about 1 hour.
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18
Brush loaves lightly with water; sprinkle with reserved oats.
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19
Bake in centre of 375 F (190 C) oven till golden brown and loaves sound hollow when tapped on bottom, about 40 min.
