Shape your loaf by gently working your dough into a rectangle.
Tightly roll up the dough from the short side. If you roll it up too loosely you will end up with big air pockets in your bread.
Pinch the seams together and turn the loaf over so you have the long seam on the bottom.
Tuck under the ends of the loaf to form the loaf shape.
Cover and leave to rise in a warm place for 30 to 45 minutes.
Preheat oven to 230°C /210°C Fan/450°F/Gas Mark 8.
Brush your loaf with egg white and sprinkle with porridge oats.
Using a sharp knife, make 3 slashes in your loaf at a 45° angle.
Place in pre-heated oven for 20 minutes.
Turn your oven down to 200°C/180°C Fan/400°F/Gas Mark 6. Continue cooking for a further 20 minutes until golden brown.
Tip your loaf onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow.
Leave to cool.