Make the soaker by combining the ingredients a day or at least 10 hours before making the bread. The water will just about hydrate the ingredients. Cover the bowl and leave it at room temperature.

To make the dough, combine all the ingredients in a large bowl. If using a stand mixer, mix on low speed using a paddle attachment. However, I prefer to combine by hand.

The dough will be wet and sticky, but this hydration makes for a better crumb structure. Knead by hand for 10-12 minutes and you will notice the dough changing structure to become smoother and less sticky.

Brush a bowl with oil, and leave the dough, covered by cling film, to rise till it doubles in size. This may take between 1 to 1 ½ hour.

Once the dough has risen, remove it from the bowl and form it into a loaf or any freestanding shape. While shaping, the dough would deflate. Place the loaf shaped dough into a 9 by 5 inch lightly oiled loaf tin. If making a freestanding shape, place it on a lightly oiled baking tray. Brush lightly with water and sprinkle mixed seeds on it.Use mixed seeds such as pumpkin, melon, sesame and flax for sprinkling.

Cover the dough lightly with a moist cloth. Let the dough rise again at room temperature for 60 minutes or until it almost doubles in size.

Bake in a 175 degree celcius pre-heated oven for 40-45 minutes.

Remove the loaf immediately from pan after baking and cool on a wire rack. To check for doneness, tap the bottom of the loaf and it should sound hollow.

Serve once cooled. This is an important step because the dough continues to cook till it cools down completely.