Make this bread with half wholewheat and half white flour if you want an even healthier loaf. Fast action yeast cuts the rising time in half and makes mixing very easy.

Pre-heat oven to gas mark 4, 350°¡F, 180°C. Mix flour, oats, yeast, salt and sugar in a large bowl. Combine margarine, milk and water and pour into the dry ingredients. Mix until well blended. Add more flour, if necessary to make a soft dough. Knead about 10 minutes on a floured surface and shape into a loaf. Grease one 9 x 5in/23 x 12.5cm loaf tin and place in the dough. Cover and leave to rise until almost to the top of the tin. Brush the top of the loaf with a little milk and sprinkle lightly with more oats. Bake about 40 minutes. Remove from the tin and cool on a wire rack. From the Appletree Press title: The Bread Cookbook.
Also from Appletree: A Little Book of Irish Baking, and A Little Book of Scottish Baking.