Photograph: Martin Poole
Mix together the flour, yeast, seeds and salt in a free-standing machine fitted with a dough hook, or in a large bowl with a wooden spoon or spatula; make a well in the centre.
With the machine running on a slow-to-medium speed, add 250ml warm water, the oil and honey to the dry ingredients, until the mix comes together to form a dough. Knead in the machine for 6 minutes, or by hand for 10 minutes, until the dough is smooth and elastic.
Shape into a ball, put in a large, lightly oiled bowl and cover with clingfilm. Leave in a warm place to prove for 1 hour or until doubled in size.
Knead the dough on a lightly floured surface for another minute to knock back the air. Shape into a round loaf and transfer to a baking tray lightly dusted with flour. Cover with oiled clingfilm and leave to prove for a further hour or until the dough has doubled in size and feels springy.
About 20 minutes before baking, preheat the oven to 200°C, fan 180°C, gas 6. Dust the tray and loaf lightly with flour. Bake in the middle of the oven for about 30 minutes until golden brown and the underside sounds hollow when tapped.
Let the loaf cool for 10 minutes, then turn out on to a wire rack. Slice when cool and spread with cream cheese and a spoonful of honey or jam to serve.
Get ahead: this is best eaten the day it's made, but you can make it up to a day ahead; store in a cool dry place in an airtight container. It can also be frozen.
Kitchen secret: run out of clingfilm? Try covering the loaf with a shower cap to provide the perfect proving environment