In a bowl add milk and ¼ cup water. To that add the sugar and 1 teaspoon salt.

Mix and heat to warm.

When the water milk mixture is warm (110-115 F), add the yeast, mix and rest covered in a warm place.

The yeast will bloom in about 10 minutes.

In a mixing bowl or the base of the stand mixer add the the flour, essential wheat gluten, unsalted butter, remaining salt and bloomed yeast mixture.

Mix and make a dough adding warm water as required (I needed almost the entire ¼ cup).

Knead it to a smooth dough and keep working on it till soft.

Once done, coat with oil or butter and rest covered for an hour in a warm place.

Meanwhile, line a 9 inch bread loaf mold with parchment paper or butter/oil. Set aside.

After an hour or once the dough has doubled in size, punch it down and knead again for 5-7 minutes.

Roll the dough out to a square of 9 inches.

Roll it into a tight loaf.

Sprinkle the oats on a tray and roll the loaf in it.

Place the loaf in the bread pan and cover it. Rest for an hour.

When the hour is almost up, preheat oven to 400 F/ 210 C. Once the loaf rises till the top of the pan, place it in the oven.

Bake for 15-18 minutes, till the top is nice and golden.

Once it is, remove and cool for 10 minutes.

Then transfer to a cooling rack and cool completely. Use sliced for sandwiches, toasts or just enjoy it dunked in Masala Chai.