Mix flour, wheat, yeast, salt and sugar together in a mixing bowl.
Stir in the oil and 2 cups of the water. Stir well.
If necessary, add more water to form a dough that you can knead. It mustn’t be too sticky, or too dry.
Knead on a lightly floured surface for 10 minutes or until a smooth soft dough forms. If you press the dough lightly with your finger it should spring back.
Place in a clean bowl and cover with cling wrap. Allow to rise in a warm place until doubled in size.
Knock down the dough with your knuckles. Knead lightly.
Lightly grease a 2 litre bread tin. Shape dough into a loaf and place in tin.
Cover with a clean tea towel and allow to rise for 20-30 minutes or until doubled in size.
Meanwhile, preheat oven to 200 C. Brush bread with a little milk and sprinkle oats on top.
Bake for 45 minutes or until it sounds hollow when tapped.
Turn out onto a cooling rack.
Pot bread: Grease a cast iron pot and bake bread over medium coals.
Roosterkoek: Divide dough into 12-15 balls at the end of step 6. Braai for a few minutes over medium coals until golden brown on both sides or until it sounds hollow when tapped.
Tray-baked pizza: Prepare as above up to the end of step 6. Roll out until about ½ cm thick and press into a lightly greased baking tray. Prick and bake at 200 C for 10-15 minutes or until just cooked. Spread with tomato paste, sprinkle with ¼ cup of grated cheese, preferably reduced fat and any of your favourite pizza toppings. Green peppers, tomatoes, left-over chicken and sliced onions are good options. Bake again until the cheese is melted.
Ugeqe (steamed bread): At step 7, lightly grease a bowl that fits inside a large pot and place the dough inside. Place bowl in the pot and carefully pour boiling water around the bowl to reach halfway up the sides of the bowl. Cover with a lid and simmer gently for about 1 1/2 hours or until baked through.