Step 1

Combine yeast, warm (not hot) water and sugar in a bowl/measuring jug and mix well.

Step 2

Allow to stand for 5 minutes until foamy.

Step 3

Combine the flours (start with only 2 cups of white flour), oats, seeds and salt in a large bowl and mix. This can also be done in the bowl of a stand mixer fitted with a dough hook.

Step 4

Pour in the yeast mixture and bring together into a rough dough. Add the butter or oil and knead.

Step 5

Add the remaining flour, a tablespoon at a time, and knead until the dough is smooth and soft. You might not need all the flour. It should be slightly tacky but not overly sticky.

Step 6

Cover the dough with plastic wrap or a damp kitchen towel and allow to rise for 1 hour or until doubled in size.

Step 7

Transfer the dough to a loaf pan and cover again. Allow to rise for 30 minutes in the pan while you preheat the oven to 200°C/390°F.

Step 8

Brush the top of the loaf with a beaten egg then sprinkle on some extra seeds and oats.

Step 9

Place in the oven and bake for 30-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 10

Remove from the oven, brush with melted butter and allow to cool completely before slicing.