1. Place yeast, sugar and warm water in a jug. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
2. Sift flours into a large bowl. Stir in salt, 1 1/2 tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.
3. Preheat oven to 200°C/180°C fan-forced. Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Combine remaining linseeds and oats in a bowl. Set aside. Using your fist, punch dough down. Knead until smooth. Shape into a 22cm log. Place in prepared pan. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size.
4. Brush top with milk. Sprinkle with linseed mixture. Bake for 30 to 35 minutes or until dark golden and hollow-sounding when tapped. Turn onto a wire rack to cool.