MIX THE DOUGH: In a mixing bowl, whisk together the flour, oats, wholemeal flour, seeds, sugar, salt and yeast. Pour in 500ml of warm water and the vinegar, then use a wooden spoon to stir vigorously for 2-3 minutes. The mixture will be very wet, like a loose porridge.

POUR INTO LOAF PAN: Grease a loaf pan (approx 25cm long and 7cm deep) with a little oil, then line with baking paper (this is very important: the loaf will stick to the pan otherwise!) leaving a small overhang on each side. Pour the mixture into the prepared loaf tin, using a spatula to scrape it all out of the bowl. Smooth the surface, then sprinkle with your choice of seeds and oats, pressing down gently so that they stick.

BAKE: Place the loaf tin on a baking tray in a cold oven. Turn the heat on to 200°C / 400°F / Gas 6 and bake for 70-75 minutes until the loaf is well risen and golden brown. I tend to bake this bread for longer as it is very moist, but it will depend on your oven. Remove from the oven and use the overhanging baking paper to lift the loaf out of the tin. Place the loaf on a cooling rack.

COOL AND SLICE: When the loaf is cool enough to handle, gently peel off the baking paper, then allow to cool completely before slicing. I throw any of the seeds or oats that fall off the top into my muesli jar!