Directions:

Put the flours into a large bowl and add the yeast, sugar, salt and seeds.

Pour the warm water, oil and yoghurt into a jug and mix into the flour. As soon as it is all combined, cover with cling film or a plastic bag and leave it to rise for up to 1 hour.

Gently deflate the dough, and carefully upturn the bowl's contents onto a lightly floured surface. It will have lost its original stickiness and will be easier to knead. Knead for 10-15 minutes until smooth.

Shape into a round ball and place onto a greased baking sheet. Sprinkle with oats. Cover with a bowl, to prevent it from forming a skin on the outside and leave it in a warm place until it has almost doubled in size.

Meanwhile, preheat the oven to 220C/425F. When the bread has almost doubled in size, slash down the centre of the loaf with a sharp knife.

Turn the overn down to 190C/375F. Bake for 35-40 minutes or until browned and the loaf should sound hollow when the base is tapped.

Remove from oven and turn out onto a cooling rack.