1. In a large mixing bowl, combine 250g (8.8oz) of oats, 50g (1.8oz) of pumpkin seeds, and 50g (1.8oz) of sunflower seeds.

2. In a separate bowl, mix 20ml (0.7fl oz) of rapeseed oil and 20ml (0.7fl oz) of linseed oil.

3. Add 200ml (6.8fl oz) of boiling water to the oil mixture and stir well to combine.

4. Pour the wet mixture over the dry ingredients and mix until a dough forms.

5. Knead the dough for about 10 minutes until it becomes smooth and elastic.

6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rest for 30 minutes in a warm, draft-free place.

7. Preheat your oven to 190°C (375°F).

8. Divide the dough into 20 equal pieces and shape each into a ball, roughly the size of a small egg.

9. Place the balls onto a baking sheet lined with parchment paper, leaving about 2.5cm (1 inch) of space between each ball.

10. Sprinkle the tops with a pinch of sea salt if desired, but be cautious not to overdo it.

11. Bake for 25-30 minutes, or until the bread is golden brown and crunchy on the outside.

12. Remove from the oven and let cool on a wire rack to allow the bread to breathe and retain its texture.