1. Soak the oats in dairy-free milk (just a portion of the 1¼ cup dairy-free milk) for 12 hours and refrigerate. This will soften them, making them easy to use.

2. Add yeast, salt, sugar, vegan butter, and dairy-free milk, and whisk well.

3. Gradually add the flour while mixing

4. Knead the dough for 7 minutes, or until it feels elastic.

5. Place the dough in a lightly greased bowl, cover with cling and let it rise for 45 minutes or until it has doubled in size.

6. Next, place the dough ball on your lightly-greased work surface and knead for a minute.

7. Flatten the dough ball out and fold it like an envelope, and then roll it like a log

8. Place the log dough on your parchment paper-lined baking pan and let it rise for another hour and a half.

9. Meanwhile, preheat your oven to 180°C/355°F.

For the topping:

1. Before placing your bread in the oven, mix the psyllium husk with the chilled water.

2. Brush this mixture lightly on the surface of the loaf.

3. Add oats on top as desired.

4. Bake the bread for 35 minutes or until golden brown.

5. Remove from the pan and let it cool on the rack.