Scottish Oatmeal bread

using the dough hook on a mixer combine flour, salt, yeast, allspice, and nutmeg. add ice water and orange zest. brush with butter or olive oil. refrigerate for 3-10 hours and let rise for 12-18 hours or let rise at room temperature for 1-2 hours. in a separate bowl, stir oats into boiling water until blended. let stand 5 minutes, stir in butter and sugar until dissolved. add to dough and mix until thoroughly incorporated. add in 3/4 cup flour and currants until evenly distributed. butter a loaf pan and coat with 2 tablespoons oats. add dough to pan, press into pan evenly. brush with melted butter and sprinkle with oats. press down to imbed them. slash loaf down center 1/2 inch deep. cover with plastic wrap. let rise until nears plastic, then remove plastic and continue rise until dough extends just to the pan rim. preheat oven to 375 degrees. bake 65-75 minutes until center registers 204 degrees. cool in the pan on a wire rack for 10-15 minutes. remove loaf to the rack and cool thoroughly.