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Line a 10 x 20 x 6cm / 4 x 8 x 3” (900g / 2 lb) loaf tin with parchment paper.
Place the wholemeal flour, porridge oats, chia seeds, crushed walnuts and fine sea salt into a bowl and stir to combine.
Pour the warm water into a jug and add the yeast and maple syrup. Use a fork to whisk and break up any clumps of yeast.
Pour the wet ingredients into the dry and stir to combine. The mixture will be quite wet and sloppy.
Scrape the mixture into your prepared loaf tin using a rubber spatula. Set aside to rise for about 45 minutes, until the dough has turned puffy and risen above the top of the loaf tin.
When the dough is almost fully risen, preheat the oven to 220/200 fan.
Place the loaf into the preheated oven and bake for 30 minutes. Then turn down the heat to 200/180 fan and bake for a further 30 minutes.
Remove the bread from the loaf tin and cool on a wire rack before slicing.