Place the flour, salt, yeast, granola, raisins and seeds into a stand mixer bowl

Add the water and honey and use a dough hook to knead on a medium speed for 5 minutes

Place the dough into a lined or sprayed loaf tin, gently pressing it down

Cover with lightly oiled cling film and a cloth and leave to prove in a warm place for 30 minutes **

Preheat the oven to 200° Celsius while the bread proves for a further 10 minutes

Sprinkle the poppy seeds over the top of the bread before you place it in the oven

Bake for 50 minutes (a skewer should come out clean when inserted into the middle of the loaf)

Remove from the oven and turn out onto a wire rack and leave to cool completely before slicing