2/3 cup (3 3/4 ounces) Irish oats (steel-cut oats)
1/4 cup (1 7/8 ounces) brown sugar
4 tablespoons (1/2 stick or 2 ounces) butter
1 1/4 teaspoons salt
1/4 to 1/2 teaspoon ground cinnamon, to taste
1 cup (3 1/2 ounces) old-fashioned rolled oats
1/2 cup (1 7/8 ounces) whole wheat flour
1/4 cup (1 1/4 ounces) nonfat dry milk
2 teaspoons instant yeast
1 1/2 cups (6 1/4 ounces) unbleached bread flour
The night before you plan on making the bread, stir together the water and the Irish (steel-cut) oats and refrigerate.
Next day, simmer the oats in the water until they are tender but "toothsome" and all the water is absorbed, about 20 minutes. Add the brown sugar, butter, salt, and cinnamon, stirring until the butter melts. Transfer the mixture to a large bowl, and add the oats, whole wheat flour, and dry milk, stirring to combine. By this time, the mixture should have cooled considerably. Allow it to rest at room temperature, covered, for 1 hour. This will allow time for the oats to absorb the liquid and soften.
Stir in the yeast, then the bread flour. Knead the mixture - by hand, electric mixer, or bread machine - until the dough feels springy. It will remain fairly sticky, but will definitely develop some body. Place the dough into a lightly greased bowl, and allow it to rise, covered for 1 hour.
Gently deflate the dough. Shape the dough into an 8" log and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan loosely with lightly greased plastic wrap, and allow dough to rise for 60 minutes, until it has crowned about 1" over the rim of the pan.
Bake the bread in a heated 350° F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190° F. Remove the bread from the oven, wait 5 minutes, then turn it out of the pan onto a rack to cool. Brush the top with melted butter, if desired, or simply run a stick of butter over the top of the hot loaf. Cool completely before slicing.
From King Arthur Flour website
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