1. Combine 475ml of lukewarm water and 15g of sugar in a mixing bowl. Add 50g of active dry yeast and let it sit for 5-10 minutes until the mixture becomes frothy.

2. In a separate bowl, mix 250g of rolled oats, 250g of oat groats, 1.3kg of all-purpose flour, and 315g of whole wheat flour. Add 710ml of boiling water and mix until a dough forms.

3. Gradually add the yeast mixture, 120ml of canola oil, and 7.5g of salt to the dough. Mix well and knead for 10 minutes until the dough becomes smooth and elastic.

4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for about 1 hour or until it has doubled in size.

5. Preheat your oven to 190°C (375°F). Punch down the dough and shape it into a loaf. Place the loaf on a baking sheet lined with parchment paper and bake for 45-50 minutes or until golden brown.

6. Let the bread cool on a wire rack before slicing and serving.