Place flours, oats, yeast, salt and wet ingredients in a large mixing bowl. Using a wooden spoon, combine everything into a dough. Tip dough out onto a lightly floured surface and knead for 15 minutes, resting it for 1 minute every 2-3 minutes until dough is smooth and elastic (not wet). Or else do the whole thing in your kitchen machine like I did. Check dough throughout kneading for stickiness; add a little more water or flour if necessary to achieve a soft dough that’s not too firm.

Add walnuts, seeds, dried fruit and chocolate (if using). Knead everything into the dough till l well incorporated into it. Place dough in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for approximately 1 1/2, until dough has doubled in size. Gently knock back dough in bowl by folding it back onto itself several times. Cover again and leave for a another 30 minutes.

Tip dough upside down onto a lightly floured work surface. Sprinkle flour over top of dough (which was on the bottom of the bowl). Very carefully turn dough over and gently flatten the dough to 2cm (3/4 in) thickness. Using a dough scraper cut dough into 7cm (2 3/4") squares. Brush the tops with water and sprinkle entire surface of each roll with rolled oats, pressing down gently so they stick to the dough.

Place rolls on a lightly greased or parchment lined baking sheet leaving enough gap between them(they will spread and rise). Cover loosely with plastic wrap and let them prove for 30-45 minutes, depending on room temperature. Bake them at 230C (450F) for 20-25 minutes until they’re done. Let them cool on a rack.