Add the yeast and sugar in a bowl and add 2/3rd of the warm water

Stir well and leave covered for 15 minutes for the yeast to be active

Use this time to measure the remaining ingredients

After 15 minutes,the yeast mixture should have risen a bit and frothy

Stir for a while using a spoon

Place a fine sieve over the bowl and add the flour and salt

Once done, create a depression/a well in the center of the flour

Keep aside 2 tablespoon of seeds mix in a bowl to be used later

Add the oil, seeds and gradually start to mix (using a spoon),the remaining warm water(you may have to reheat the water before you start using it at this point)

Once the dough comes together to form a mass, dust the working flour with some flour(you may use all purpose flour for this)

If the dough sticks to your hands, then it’s of the right consistency. Well done!

Place the dough on the working floor and start to knead soft (stretching,folding and creating gluten in the process)

For best results, you may have to knead for a minimum of 8-10 minutes (you can choose to put the dough in a kneader for this process.the time taken would approximately be same)

Once done, bring the dough together and tuck into a ball

Grease the bowl with oil and place the kneaded dough in it, gently greasing it too

Place the dough covered to rise for 40 minutes in a warm place

Post 40 minutes, gently press down the dough to release air

Dust some flour on the working bench again and this time gently knead it for 5-7 minutes

Grease a bread loaf tin with butter(you may use oil here too)

Post kneading start rolling the dough into a log. Pinch and seal the edges

Place the dough into the bread tin and thrown in the remaining seeds mix over the top

Now cover the dough carefully and place it in a warm place to rise further for 30 minutes

Preheat the oven 10 minutes before to 180 degrees you can place the dough in it

Post the second rising period, place the bread tin in the preheated oven and bake for 30 -35 minutes

After 20 minutes of baking turn the tin around for even baking

That’s it! Our lovely home made oats and multi seeds bread is ready!!

Leave it out to cool on a rack before slicing and brush some butter on the crust to make ensure the crust is soft

Store the leftover outside if the temperature out is not too high, or else you may need to refrigerate it

Consume within a week.happy baking!