1/2 cup cereal
OR
1/4 cup wholegrain oats
1/4 cup mixed fruit, nuts and seeds (diced apricots, goji berries, sultanas, sliced almonds, sesame seeds, pumpkin seeds, sunflower seeds, linseeds etc)

2 cups hot water

2 1/2 tsp active dried yeast
4 cups flour
2 tbsp olive oil
2 tbsp brown sugar
1 1/4 tsp salt

2 tsp mix of sesame seeds, poppy seeds and linseeds

1 – Heat oven to 180C.  Place cereal/mix into the bowl of a food processor/stand mixer fitted with a kneading hook.  Pour 2 cups of boiling water over top of the cereal and leave to soak and cool down for 20 minutes.

2 – Add 1 cup flour, the yeast, brown sugar, oil and salt and mix well.  Add the rest of the flour 1 cup at a time and mix well.  Cover and leave to rest for 15 minutes.

3 – Tip the dough out onto a floured board and knead for 5 – 10 minutes.

4 – Grease a stainless steel bowl with oil and add the dough to the bowl.  Turn it once to make sure it is fully covered.  Leave the dough to sit for 1 hour or until it has doubled in size

5 – Line a baking tray with baking paper and add a small amount of flour on top, along with 1 tsp of sesame seeds, poppy seeds and linseeds.  Turn the dough out on to the baking tray and shape into an oval shape.  It helps to tuck the side of the dough underneath to tighten the shape up a little bit.  Wet the top of the dough, and sprinkle 1 tsp of sesame seeds, poppy seeds and linseeds over top.  Leave to sit, covered with a towel, for a further 30 minutes.

6 – Remove the towel, and place the baking tray in the oven.  Cook for 20 mins, uncovered, and then cook for a further 20 minutes, covered with tin foil.

7 – Remove from the oven and transfer to a cooling rack  (or cut straight away and enjoy deliciously warm bread!)