In a bowl, pour boiling water over oats and stir to mix. Let cool to room temperature. The oats will have absorbed all of the water.

In a small bowl, whisk warm water with 1 teaspoon of the sugar. Sprinkle yeast on top. Let sit for 5-10 minutes, until yeast turns foamy.

In a large bowl, combine flour and salt. Add remaining sugar, flaxseed and butter. Give it a quick mix.

Add oatmeal and proofed yeast.

Mix well and knead for 5 minutes, until you have a dough that is soft and pliable. (10 minutes if kneading by hand)

Place dough in a greased bowl and cover with plastic wrap sprayed with non stick spray. Cover with a kitchen towel and leave to rise for 1 hour, until doubled in size.

Grease a loaf pan with non stick spray or oil.

Transfer dough to a lightly floured board.

Roll into a 12x17 rectangle.  Starting at the narrow end, roll into a tight cylinder.

Place in prepared pan and cover loosely with a kitchen towel. Let rise for 45 minutes, until doubled in size.

Preheat oven to 375 F,

Bake for 50-60 minutes, until loaf sounds hollow when tapped.