Mix the oat bran with hot water and leave to soak for 20 minutes until a thick, creamy mixture forms.

Soak the raisins in water, then drain thoroughly.

Mix together the wholemeal flour, wheat bran, dried yeast and salt.

Add the soaked oat bran, the drained raisins and the remaining water, and mix everything together to form a very soft batter.

Pour the batter into a prepared loaf tin (e.g. lined with baking paper) and smooth the surface with a brush and a little water.

Make a lengthways slit down the centre with a knife, about 1 cm deep, then top with rolled oats.

Bake in a cold oven at 200°C (top and bottom heat) for 60 minutes.

Tap the underside of the loaf; if it sounds hollow, it is ready.

Remove from the tin and leave to cool completely on a wire rack before slicing.