Oat Bread ONLY Oats, the bread of health

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Healthy Oat Bread

There are recipes that are particularly dear to me because they make you feel good, and this is one of them.
Besides being truly delicious and simple, it's very digestible, it leaves you feeling full without making you bloated like a frog, and it doesn't require any special skills to prepare.
Attentive readers will notice that this recipe is identical to rye bread, and in the future we will also use sorghum, buckwheat, quinoa, and corn flours.
Time: 10 hours, difficulty: 2/5, vegan, lactose-free
Evening Ingredients
Oat flour 350 g
Seeds (sunflower, flax, pumpkin) 100 g
Salt 4 g
Cold water 350 ml
Refreshed sourdough starter 200 g
(or 8 g fresh brewer's yeast)
(or 15 g dried sourdough starter)
The next morning
Lukewarm water 75 ml
8 g fresh brewer's yeast
Whole wheat flour 30 g
Molasses 30 g
(or honey 20 g)
You'll find it easier to make the dough with the first set of ingredients in the evening, and then continue in the morning.
So, in the evening, simply use the first set of ingredients: you just need to dissolve the yeast, whatever it is, in the water.
Put everything together in a large bowl and mix well, obtaining a sort of thick paste, thicker than polenta.
Cover the bowl with a lid and leave the dough in a cool place overnight, but not in the refrigerator, for about 8 hours, to ferment. Ideally, it should be at a temperature of 18°C.
In the morning, add the second set of ingredients to the first dough, again dissolving the yeast in the warm water first.
Prepare a loaf pan or plum cake pan, approximately 26 x 12 cm inside, with a sheet of parchment paper, previously wet and wrung out, for easier handling.
Immediately tip your dough into it and smooth it with a wet spoon.
Sprinkle more seeds on the wet surface. Cover to prevent it from drying out.
Wait an hour: however you look at it, it should be just slightly risen, and bake in a preheated oven at 200°C (400°F) for 60 minutes.
The result is a tasty, soft, slightly leavened bread with a vaguely acidic flavor.
Let it cool and store it in the pantry for 3 days in a paper bag, or cut a portion into slices and freeze them, also in a bag.
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