Peel and cook the potato in enough water to cover it.

Drain the cooked potato, reserving 140 ml of the cooking water.

Add the oats to the remaining potato water to soften them.

Mash the cooked potato well with a little of the milk.

In a small bowl, combine the reserved potato water and the dried yeast.

Let the yeast mixture sit until it becomes frothy.

Mix the remaining milk and oil together.

Sift the flour and salt into a large bowl and make a well in the center.

Add the milk and oil mixture, the mashed potato, the frothy yeast mixture, and the softened oats to the well.

Mix the ingredients well and knead until the dough is smooth and elastic, adding more flour if needed.

Place the dough in a bowl, cover, and set aside to rise until it doubles in size.

Punch down the dough and knead it lightly.

Allow the dough to rise for another 30 minutes.

Divide the dough into three equal portions and shape them into cob loaves.

Brush the loaves with beaten egg and sprinkle with your choice of topping (sesame seeds, poppy seeds, or oats).

Bake in a preheated oven at 220 degrees Celsius for approximately 40 minutes, or until golden brown.