In small bowl, dissolve malt syrup in 2/3 cup/150 mL boiling water; stir in oats. In large bowl, sprinkle yeast over milk; when yeast mixture begins to foam, stir in 1 cup/250 mL of the flour. With wooden spoon, vigorously beat flour mixture in only 1 direction for 100 strokes to set up gluten. Scrape down side of bowl; cover with plastic wrap. Let oat and flour mixtures stand at room temperature for 2 to 4 hours.

Stir oat mixture into flour mixture; stir in salt. With wooden spoon, stir in another 1 cup/250 mL of the flour; sprinkle in remaining flour to make shaggy, tacky dough. Turn out onto floured surface; knead, adding more flour if dough is too sticky, until smooth and moist, 10 to 12 minutes. (Or transfer shaggy dough to stand mixer and knead with dough hook on medium speed.) Place in lightly greased bowl, turning to grease all over. Cover; let rise in warm place until doubled in bulk, 1-1/2 to 2 hours.

Lightly punch down dough. On lightly floured surface, knead lightly; shape into ball by pulling sides down and folding into bottom at centre. Cover with tea towel; let rest for 10 minutes. Shape into disc; roll into cylinder, pinching seam closed. Place, seam side down, in lightly oiled 9- x 5-inch/23 x 12 cm loaf pan. Cover with tea towel; let rise in warm place until doubled in bulk and doming well over edge of pan, 1 to 1-1/2 hours. If using bread stone, preheat for 30 minutes.

With razor or sharp serrated knife (and using a light touch to avoid deflating dough), cut 1/4-inch/ 5 mm deep slit lengthwise along top of loaf.

Bake on preheated bread stone or on rack in centre of 400°F/200°C convection or 425°F/220°C conventional oven for 15 minutes. Reduce heat to 350°F/180°C for both convection and conventional ovens; bake until thermometer inserted in centre reads 195° to 200°F/90° to 95°C or loaf sounds hollow when bottom is tapped, about 30 minutes in convection or 45 minutes in conventional oven.

Makes 12 to 18 slices.