Method:

1. Grill the oats on a pan and leave aside to cool.

2. Combine the starter with the water - gently, with your fingers.

3. Add the flour, yeast (if using) and the syrup/ honey. Work the dough for about 10/15 minutes to combine all ingredients together and until the dough is smooth and stretchy (it won't be a ball yet) and leave aside for 10 min.

4. Prepare another big bowl - spread it with a drop of olive oil.

5. Add the oats and the salt and work the dough for another 5 minutes to combine all ingredients. 

6. Transfer the dough into the prepared bowl, cover with cling film and leave to rest for at least 2 hours or until the dough doubles in size.

7. Flour two tins (or one larger tin, if you want one big loaf). After the approx. 2 hours, work the dough a little more, form your loves (you can add flour here if needed) and place them in the tins to proof for another 2 hours before baking.

8. Pre-heat the oven at 250 degrees. Place a baking dish filled with water at the bottom of the oven (this will add humidity and help bake a bread crispy on the outside and fluffy on the inside). 

9. Place the breads in the oven and lower the heat to 220 degrees. Bake for approx. 30 minutes. 

10. Once baked, take the breads out of the tins immediately to avoid steaming and the breads going soggy. Leave to cool on a rack, placing the breads upside down.