In a large mixing bowl, combine the hot water and oats. Stir to combine and let cool to lukewarm.
Add the remaining ingredients and stir until combined. The dough may appear slightly dry at first. Knead by hand, stand mixer, or bread machine on the dough cycle until smooth and elastic. When sufficiently kneaded, windows will be visible in dough when it is stretched apart. (If using bread machine, skip ahead to step 4.)
Place the dough in a clean, lightly oiled bowl and cover with a clean, damp tea towel. Place in a warm place to rise until doubled in bulk, about 1 hour. (Try an oven that is slightly warmed and then turned off.)
When the dough is sufficiently risen, turn out onto the counter to shape. First stretch the dough so that it is as long as the long side of your loaf pan. Tuck the corners in then start rolling up into a log. (Shoulders in, head down.). Pinch all the seams shut. Place into a lightly oiled loaf pan with the seam side down. Cover with. greased plastic wrap and set in a warm place to rise, until the loaf is 2 inches over the top of the pan, about 45 minutes to 1 hour. Towards the end of the rising time, preheat your oven to 350 degrees.
When the loaf has risen, remove the plastic wrap. If desired, brush the top gently with water and press oats on top. Bake at 350 for. 35-45 minutes, until golden brown. Cool on wire rack. Allow to cool completely before slicing. Will stay fresh at room temperature, tightly wrapped, for 3 days, or frozen up to month.