Add all the ingredients to a large bowl and stir thoroughly to incorporate the water. The mixture should be quite stiff.
Transfer to a lined 2lb loaf tin and flatten the surface using the back of a wet spoon. Sprinkle over extra seeds if desired.
Leave to sit for 30–60 minutes to allow the mixture to firm up and bind.
Preheat the oven to 185°C Fan. Bake the loaf for 60 minutes, or until golden and firm to the touch.
Allow to cool completely in the tin before slicing.
