Recipe by Scottish food writer, Liz Ashworth
The night before you want the bread, sift the bread flour into a deep glass bowl, add the pinhead oatmeal, sugar, salt and yeast and mix together. Stir in the lard or oil along with the water to make a soft smooth dough. Cover the bowl with cling film or a large plate and place on the bottom shelf of the fridge to ferment overnight.
In the morning, remove the bowl and leave to come up to room temperature for half an hour.
Turn onto a floured board and knead gently into a long thick sausage shape. Divide into two equal pieces. Take the flat blade of a sharp knife and cut along each shape to make three equal lengths of dough, keeping the dough attached at one end. Starting at the attached end of the loaf pleat the dough ‘fingers.’ Damp the ends and tuck under to seal when you have completed the pleat.
Leave in a warm place to prove until doubled in size – this usually takes About 15 to 20 minutes. Heat the oven to 230C (210C fan) 450F, Gas 8. Bake for 15 to 20 minutes until golden and the loaves sounds hollow when knocked on the base with the knuckles.
Cool on a wire rack and enjoy freshly baked.
This dough will also make 12 crusty baps.
Cut the dough into 12 equal pieces. Use your hand to shape each piece into a rounded dome, prove for 10 minutes then bake for 10 minutes until golden and each sounds hollow when knocked on the base with the knuckles.