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1
Place yeast, sugar and warm water in a jug and whisk with a fork to dissolve yeast and then stand in a warm place for 10 minutes or until frothy.
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2
Sift flours into a large bowl and stir in sal, 1 1/2 tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil.
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3
Mix for form a soft dough and then turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic (see note in intro).
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4
Place in a large, lightly greased bowl and cover and set aside in a warm place for 1 hour or until doubled in size.
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5
Preheat oven to 200C (180C fan forced).
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6
Lightly grease 6cm deep, 10cm x 20cm (base measurement) loaf pan.
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7
Combine remaining linseeds and oats in a small bowl and set aside.
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8
Using your fist, punch dough down and then knead until smooth and then shape into a 22cm log and place in prepared pan .
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9
Cover lightly with greased plastic wrap and set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.
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10
Brush top with milk and sprinkle with linseed mixture and bake for 30 to 35 minutes or until dark golden and hollow sounding when tapped.
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11
Turn onto a wire rack to cool.
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12
Serve with butter and jam.
