Dissolve the yeast in the beer.
Add yogurt, water, brown sugar, cardamom, and salt.
Stir in the oats.
Add the flour, mix well until you have a good moist dough.
Knead with a wooden spoon.
Let the dough rise for about 2 hours.
Carefully pour the dough onto a floured surface and shape it into a loaf.
Alternatively, you can transfer the dough to a proofing basket - it gives a nice form and structure ??
Let the dough rise again for 1/2 hour.
Bake at 230 degrees Celsius (446 degrees Fahrenheit) (fan) for 15 minutes.
Then lower the temperature to 200 degrees and bake for another 10-15 minutes.
The bread is done when it's golden brown, crispy on top, and sounds hollow when you tap the bottom.
Enjoy ?
