Line a 9 x 5-inch loaf pan with parchment paper and let it overhang on the sides to make it easier to pull the bread out of the pan later. Set aside.

Place the red lentils in a glass bowl, cover them entirely with cold tap water. Stir with a fork and let them soak 10 minutes or up to overnight.

Drain and rinse a few times under cold tap water.

Place the soaked, drained red lentils and 1 ⅓ cups water in a saucepan. Cover with a lid, bring to a boil, then reduce heat to low-medium and keep cooking for 12-14 minutes until the red lentils are soft and mushy.

Place the warm, cooked red lentils in a mixing bowl. If there's a bit of water in the saucepan, add it to the bowl, but you shouldn't have much left if the red lentils are well-cooked, all the water should be absorbed.

Add the remaining ingredients: self-raising flour, oats, oil, milk, seeds, and salt.

Use a rubber spatula to stir and form a consistent, sticky bread dough. If it looks too runny, add a little more flour.

Set the batter aside for 10-15 minutes. Meanwhile, preheat the oven to 430°F (220°C).

Pour the bread batter into the loaf pan. Sprinkle the mix of seeds on top if used.

Bake the bread for 30 minutes at 430°F (220°C).

Remove the bread from the oven. Cover the pan with a large piece of foil.

Turn the temperature of the oven down to 400°F (200°C).

Return the bread to the oven for 20 minutes on the center rack

Let the bread cool down for 5 minutes in the pan, then for 3 hours or overnight on a cooling rack before slicing.