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The night before baking, in a large bowl mix the whole grains, the mixed seeds, dried fruit and nuts and 650g cold water.
Add any or all of the optional ingredients, stir well, then cover and leave to soak at room temperature overnight.
In a second large bowl, mix the flour, yeast and 350g cold water to form a stiff dough, then cover and leave to sit alongside the soaking grain mix.
The next day, grease one large or two small loaf tins with a little oil, then line with baking paper or dust with flour.
Tip the soaked grain mix into the dough, mix thoroughly until well combined, then scrape into the tin(s).
Smooth out the top, dredge with flour, cover and leave to prove at room temperature for one to four hours, until the dough is well risen and the flour topping has cracked.
Bake at 250C (230C fan)/490F/gas 9½ for 30 minutes, then turn down the heat to 220C (200C fan)/425F/gas 7 and bake for another 30 to 40 minutes, until dark brown on top.
Turn out on to a wire rack and leave to cool completely for at least five hours before slicing, ideally the next day.