1. Preheat oven to 180 degrees or 165 degrees fan forced.
2. Line the base of a large loaf tin (25cm x 10cm) with baking paper and set aside.
3. In a large bowl place flour, oats, sugar, ¾ cup of the seed/nut mix, cranberries, cinnamon, salt and stir well.
4. In another small bowl place apple sauce and bi-carb soda (will froth up).  Add mashed bananas, greek yoghurt, eggs and vanilla to apple sauce mixture and mix well.
5. Pour liquid mixture into flour and stir only until they are just combined.
6. Pour into lined loaf tray and sprinkle with remaining seed/nut mix on top.

Bake for 55-60 minutes or until a cake tester come out clean.  Cool for 10 minutes in the pan on a wire rack.  Remove from pan and cool completely on a wire rack.

1.      Making of the dough:  Place flour, yeast, and salt into a large bowl, making a well  in the middle.  Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together.  Combine until a slightly wet, pillowy, workable dough.
2.      Tip the dough onto a lightly floured surface and knead for atleast 10 minutes until smooth and elastic.  Throughout the kneading process add in most of the seeds and nuts until all combined.
3.     Leave to rise in a clean bowl, cover with cling film and leave to rise until double the size.  Knock back the dough and shape into a large round oval.  Roll the round  oval dough into the remaining seeds then place onto tray to prove (rest) for about 30 mins until it doubles in size.
4.     Heat oven to 200 degrees (220 fan forced).  Bake bread for 15 minutes , then reduce heat to 170 degrees (190 fan forced) and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread of a cooling rack to cool completely. The loaf will stay fresh for ~3 days in an air tight container or can be frozen for up to a month.
5. Ideal toppings:  Spread some goats cheese and fresh berries with small drizzle honey; Low fat ricotta cheese with sliced pear; Poached eggs with smashed avocado and feta.