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Dissolve the yeast in water in a big mixing bowl
Add in the oats, all the seeds, and the salt, stir
Mix in flours with a really good stir, no kneading, because it is a very wet dough
Tip dough into a 2 litre baking tin
Wrap with a tea towel or cling film and leave in the refrigerator until the next day
Preheat the oven to 210°C
Brush the bread with water and sprinkle with oats, linseeds and sesame seeds
Bake for 40 minutes, then turn down the heat to 180°C and bake for another 10 minutes
Leave to cool down on a wire rack before cutting into slices
Chop the boiled eggs and place in a mixing bowl
Add mayonnaise, cottage cheese, chopped white cabbage, chili flakes, and lemon zest
Fold gently and season to taste with salt and pepper
Place 2 slices of bread, divide a layer of egg salad on each slice
Place some salad leaves on top, jam together and cut in two