Place honey and boiling water in a large bowl. Stir to dissolve honey. Add cold water, then stir in yeast. Set aside for 10 minutes. Meanwhile, preheat oven to 60ºC (140ºF) fan bake. Grease a 23cm x 13cm x 7cm (9in x 5in x 3in) heavy-duty loaf tin with butter (we used the Tala 2lb Loaf Pan and found it perfect). You can also add a strip of baking paper in the middle, overhanging at the sides (this helps to pull the loaf out after it has cooked).
Add flours, oats, walnuts, sunflower seeds, pumpkin seeds, linseeds, chia seeds and salt to yeast mixture. Stir until combined (YUM say the mixture will be a wet batter however we find it needs another 3Tbsp or so of tap water to reach this consistency). Pour into the prepared tin and level out. Sprinkle with sesame seeds then make a few cuts in the top of the loaf with a sharp knife – this helps it to rise evenly.
Bake for 20 minutes (this is the rising stage). If the bread starts to extend past the top of the tin before 20 minutes is up, move on to the next stage. Don’t open the oven. Increase oven to 210ºC (410ºF) fan bake and cook for a further 35 minutes. Once cooked, the loaf will sound hollow when tapped and should be brown all over. Carefully remove from the tin straight away and place on a cooling rack. Slice bread once cool. See recipe notes for slicing and storing recommendations.
INGREDIENT NOTES / SWAPS: You can change out the nuts and seeds according to your preferences. Leave out the walnuts completely if you prefer. Black sesame seeds or poppy seeds make a nice topping for the loaf (use them in addition to or instead of the white sesame seeds).
STORING AND REHEATING: This loaf keeps well for a few days – store in the fridge if the weather is hot and humid. I find it easiest to slice the day after it has been made. Usually I slice the whole loaf in one go and store in resealable bags in the freezer. I find thinner slices taste and toast better. Bread tastes best toasted once it is a couple of days old.