In a large mixing bowl, mix the flours with the cereals, seeds and salt

Make a well in the centre

Put the yeast into a measuring jug and make into a smooth liquid with a little of the water and pour into the well in the flour

Add the olive oil and remainder of the water

Gradually work the dry mixture into the liquid to make a soft, slightly sticky dough - it should not stick to the bowl or your fingers, so add a little more water if necessary

Turn out onto a floured work surface and knead well for 10 minutes

Return the dough to the bowl and cover with a damp tea towel or put the bowl into a large plastic bag and close tightly

Leave to prove at room temperature until the dough has doubled in size - about 2 hours

Knock back the risen dough with your knuckles to deflate it, then turn out onto a work surface

Pat out into a rectangle the length of your banneton or greased tin before putting it into the container

Cover and leave to rise again until almost double in size - 1-1½ hours

Towards the end of the rising time, preheat the oven to 220ºC/425ºF/Gas mark 7

Uncover the dough (if using a banneton, carefully tip the dough out on to a greased baking sheet) and bake for 35 minutes until it turns golden brown and sounds hollow when tapped on the bottom of the loaf

Cool on a wire rack for at least half an hour before slicing & serving