Place all your dry ingredients in the bowl of your standing mixer and combine. 

Warm up the oat milk until it is barely lukewarm, then add it to the dry ingredients and mix in.

Cut up the butter and add it gradually to the mixture.

Let the dough knead at a low to medium speed for 6 to 10 minutes, making sure you scrape the sides down if needed.

Move the dough to a bowl and let it rise covered with cling film until doubled in size, 1 hour and a half to 2 hours.

Punch down the dough to deflate it, then cut it into 4 equal pieces and shape it to fit in your loaf pan. 

Let the dough rise for a further 40 minutes, then brush with the oat milk and maple syrup mixture.

Bake at 180°C for 30 to 40 minutes, until golden brown.

Let it cool completely before cutting.