In case you are using active yeast with the brown sugar set it in warm water to proof.

In the lukewarm water add the oats mix well.

Let rest for 20 minutes so that the oats absorb the water and soften up.

After 20 minutes add the ingredients except for the milk and oats for sprinkling to a mixing and mix using your hand, mixer, bread machine. The dough must feel springy once you finish kneading it. By bread dough standards it will be quite stiff.

Lightly grease the bowl and place the dough in it. Cover and let it to rise, for 2 hours or till it doubles; it's a slow riser.

Grease lightly an 8 ½" x 4 ½" loaf pan. Set aside.

Deflate the dough gently and shape it into an 8" log.

Cover the pan loosely with lightly greased plastic wrap.

Let the dough rise for 1 45 minutes to 2 hours or until 1 ½" over the rim of the pan.

Towards the end of the rising time in my case, it was about 1 hour 15 minutes, preheat the oven to 180°C/350°F.

Brush the top of the loaf with milk, and sprinkle with oats.

Bake bread for 20 minutes.

Tent it loosely with aluminium foil, and bake for 25 to 30 minutes.

The bread is done when it is golden brown.

Cool the bread outside the oven for 5 minutes before inverting it on a cooling rack.

Let it cool completely before slicing.

Store well-wrapped at room temperature.