Combine porridge oats, treacle, oil, salt and boiling water. Let cool to about 40 C.
Proof the yeast with the warm water. Add 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 floured counter and knead for about 10 minutes. Place in a well greased bowl with a lid on it. Put into the fridge and leave over night.
Punch down and form into loaves and let rise until doubled. Bake at 190 C / Gas mark 5 until loaves sound hollow when tapped. I get 3 large loaves and 4 mini loaves with this recipe.
This bread was really good. The slow-rising in the refrigerator didn't work so well, so I took the bread dough out and it rose beautifully. - 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
Tried recipe a really lovely bread. I think I added too much treacle, there was a slight bitter aftertaste, which I can remedy on the next one. I take it was black treacle and not golden. I also halved the recipe. - 01 Apr 2015