Start by cooking the oats in water and let it cool a bit. This can easily be done in a microwave for 1-2 minutes. Mix yeast, sugar, coarse salt, oil, and water in a bowl - optionally a mixer. Add the flour gradually until the dough is smooth and elastic. Let the dough rise for 30 minutes under plastic wrap or a cloth. Generously grease the sandwich bread tin and the lid with plenty of butter - this prevents the bread from sticking to the tin. Place the dough on the table and knead it well. Roll it into a tight sausage/bread shape.  Then divide the dough into four parts. Here's the secret to why toast/sandwich bread doesn't crumble when spread and stays compact and delicious: Turn each of the 4 parts 90 degrees Celsius (194 degrees Fahrenheit) and place them in the tin, then put on the lid. Let the bread rise for about 30 minutes, meanwhile preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Bake the bread at 250 degrees Celsius (482 degrees Fahrenheit) for 10 minutes, then lower the temperature to 200 degrees Celsius (392 degrees Fahrenheit) and bake for another 20 minutes. When done, immediately remove the lid and take the bread out of the tin. This keeps the crust crispy. If left in the tin too long, the heat will create condensation, and the crust will become soft.   The bread tastes fantastic and has an even crust all around. It stays moist and delicious the next day.