Add all the dry ingredients to a large bowl and stir them up.
Add 2 cups of warm water, mix until you get a damp, doughy ball. You can do this all with a wooden spoon, there’s no need to knead! Cover with a cloth and let it sit overnight.
The next day, pour the dough into a loaf pan and bake at 220C/425F for 40-60 minutes.
This seed loaf is my real-life everyday bread, using 3 cups of white flour, 1 cup of whole wheat and flax seed or meal. I’ve let the dough sit for more than 24 hours and as little as 8 hours. Longer is better, but the bread has always turned out.
You can use more or fewer seeds; I wouldn't go with more than a cup, though.