Put flours, salt, sugar and yeast in a large bowl and mix well.
Stir in the oil and water with a wooden spoon or you hand to form a dough.
Add a little more water if necessary.
Roll into an oblong shape either still in the bowl or on a floured worktop and place into a warmed and greased 2lb/900g loaf tin and cover with cling film.
Put in a warm place to rise for about 40 minutes or until reaches within 1.25 cm of top of the top of the tin.
Pre-heat oven to 200°C
Brush with water and sprinkle on seeds.
Bake in oven for 35-40 minutes.
Wait a few minutes before turning onto a wire rack to cool.