Weigh out the flour, then place in a large bowl with the oats, seeds, yeast, sugar and salt.  Mix together until well combined.

Wash the spinach leaves, then whizz them up in a food processor or blender until finely chopped.  Add half of the water, then whizz it up some more.  Add the spinach liquid and the rest of the water to the dry ingredients along with the olive oil and mix well with your hands to form a dough.

Tip out onto a clean work surface, scraping all of the dough out of the bowl, and start to knead for around ten minutes until the dough stops being so sticky and becomes more elastic.  If it remains sticky after ten minutes, add a little more flour and knead for a minute or two longer.

Oil a large bowl or pan and place the dough inside.  Cover and leave to rise for around an hour until it has doubled in size.  Rising time will depend on the temperature of the room - it will rise quicker if it's quite warm.

Whilst the dough is rising, oil a large baking sheet or tray.  Once the dough has doubled in size, knead it gently a couple of times to knock it back then divide it up into 8 equal pieces. Shape them into rounds with your hands, then place them on the baking tray, cover loosely with clingfilm or a plastic bag and leave to rise again.

Once your rolls are rising well, preheat the oven to 220°C (450°F/gas mark 8) .  If you wish, you can add a shallow baking tray filled with boiling water to the bottom of the oven, which creates steam to aid the bread rising (steam slows down the hardening of the crust, which allows the bread more time to rise before the crust is formed).

When the oven is at the correct temperature, spray the rolls with a little cold water (this also aids the rising in the oven) and pop them in the oven to bake for 15 minutes.  Once the rolls are golden brown, take them out of the oven and tap the bottom of the rolls to check that they sound hollow.  Transfer to a wire rack to cool, or serve warm.

Once cool the rolls can be bagged up and frozen for a later day.