In a large mixing bowl, add in the whole wheat flour, all purpose flour, 2/3 of the rolled oats, yeast and granulated sweetener whisk together till well combined. Add in the raisins, flaxseed, sesame seeds and sea salt and combine.

In another small mixing bowl, whisk in the milk and the cooking oil or melted butter.

Make a well at the center of the bowl containing the dry ingredients and pour in the milk mixture. Knead till the dough comes together for about 10minutes. (You can use a stand mixer for this if you have one).

Grease a bowl with a little oil and place the dough inside shaped like a ball. Cover with a plastic wrap and a wet towel then allow to rise until it doubles in size, for about 1.5 to 2 hours in a warm place.

After the dough has risen, punch it down to remove the air. Flatten it to the size of your baking tin then roll into a log. Place the rolled dough into an oiled baking tin. Press it down with your palm to spread and cover the entire pan. Cover with an oiled cling film then a dump kitchen towel. Allow it to rise again until it’s puffy for about 1 hour to 1.5 hours.

Once puffy again, remove the kitchen towel & the cling film then using a pastry brush, brush the egg wash on top then sprinkle the remaining oats on top.

Bake in a preheated oven at 180°c for 40 to 45 minutes.

Let it cool for about 30 minutes, slice and serve.