1 package or 1 tablespoon active dry yeast
1/2 cup warm water
1 cup scalded 2% milk or soy milk, cooled
1/4 cup dark brown sugar
2 tablespoons butter/canola oil blend, softened
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup old-fashioned or quick oats
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon olive or canola oil
Dissolve yeast in warm water and set aside for 5 minutes.
In a large bowl combine scalded milk, brown sugar, butter, salt, and nutmeg and mix well. Add yeast, oats, and 2 cups flour and beat with an electric mixer until smooth. Stir in remaining 1/2 cup flour.
Turn dough onto floured surface and knead about 7 to 8 minutes, until smooth and elastic. Place oil in a large clean bowl. Place dough in bowl and turn to coat top. Cover with plastic wrap or clean kitchen towel and let rise until double in bulk, about 1 hour.
Punch down dough and allow to rest 10 minutes.
Coat a loaf pan with vegetable spray. On lightly floured surface, roll dough into a rectangle. Begin at narrow end and roll dough up tightly. Pinch edges to seal. Place seam side down in prepared pan. Cover with plastic wrap or clean kitchen towel and let rise until double in bulk, about 30 to 40 minutes.
Preheat oven to 400 degrees. Bake for 25 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Remove immediately from pan and cool on wire rack.