Preheat your oven to 180C
Add all of the dry ingredients to a large bowl and stir to combine
Pour in the water and mix thoroughly until the mixture is quite stiff but evenly hydrated, adding a small splash more water if needed
Spoon the mixture into a 2lb or 900g loaf tin lined with baking parchment or a loaf tin liner
Smooth the surface with the back of a wet spoon and sprinkle with mixed seeds if using
Bake the loaf for 1 hour, until firm to the touch and lightly golden
Remove from the oven and allow to cool completely in the tin before slicing
Store in an airtight container for up to 5 days or freeze for up to 3 months
