Mix the flours, oats, seeds, salt and yeast in a large bowl and make a well in the centre.

Mix water, honey and rapeseed oil together and then pour about a third of the mixture into the well. Mix thoroughly adding a little more liquid at a time until you have formed a ball of dough.

Transfer to a floured surface and knead for 10 to 12 minutes until smooth and elastic.

Add flours, oats, seeds, salt and yeast to the mixing bowl.

Mix the water with the honey and rapeseed oil before adding half of the liquid to the mixing bowl.

Mix on slow speed for 1 to 2 minutes.

Add the rest of the liquid to the mixing bowl. Mix on number 2 speed for 8 to 10 minutes until your dough is smooth and elastic.

Place your dough in a large greased bowl and cover.

Leave to rest in a warm place for at least one and a half hours or until doubled in size.

Transfer the dough to a lightly oiled work surface.

Shape your loaf by gently working your dough into a rectangle.

Tightly roll up the dough from the short side. If you roll it up too loosely you will end up with big air pockets in your bread.

Pinch the seams together and turn the loaf over so you have the long seam on the bottom.

Tuck under the ends of the loaf to form the loaf shape.

Cover and leave to rise in a warm place for 30 to 45 minutes.

Preheat oven to 230°C /210°C Fan/450°F/Gas Mark 8.

Brush your loaf with egg white and sprinkle with porridge oats.

Using a sharp knife, make 3 slashes in your loaf at a 45° angle.

Place in pre-heated oven for 20 minutes.

Turn your oven down to 200°C/180°C Fan/400°F/Gas Mark 6. Continue cooking for a further 20 minutes until golden brown.

Tip your loaf onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow.

Leave to cool.

For the bread rolls, divide into 90 g portions to give 8 balls. I weigh the portions to help with an even bake but divide the dough by eye if you prefer.

Shape into balls by cupping each portion in your hands before placing them on a large baking sheet.

Leave no more than 2½ cm (1 inch) between each dough ball. This means the finished rolls will be touching and they will come out of the oven nice and soft.

Flatten the balls of dough a little by gently pressing them.

Cover with greased clingfilm or a damp tea towel and leave to rise in a warm place for 30 to 45 minutes.

Preheat your oven to 200°C/180°C Fan/400°F/Gas Mark 6

Brush your rolls with egg white and sprinkle with porridge oats.

Place in the oven for approximately 25 minutes, checking halfway through the cooking time. Turn the baking sheet around if some rolls are browning too quickly or unevenly.

Place on a baking rack to cool.

Wait until cooled before breaking apart.