Making the Seed Soaker:

1. Place the oat flour, flaked or rolled oats, seeds and dried cranberries in a medium bowl. Pour 1 cup of room temperature water over them, cover with plastic wrap and let them soak for 2 hours.
   

Mixing the Final Dough:

1. Place the all-purpose flour, yeast, salt and wet ingredients, including the soaker, in a large mixing bowl. Using a wooden spoon or a Danish dough whisk, mix to form a dough. Transfer the dough to a lightly floured surface and knead for 15 minutes, resting it for 1 minute every 2-3 minutes until dough is smooth and elastic. Check dough throughout kneading for stickiness; add a little more water or flour if necessary to achieve a soft dough that is not too firm.
2. Add the chopped walnuts and dried dates (or other dried fruit). Knead until well incorporated and combined into dough.
3. Place dough in a lightly oiled bowl, cover with plastic wrap and let it proof in a warm place for about 1 1/2 hours, until the dough has doubled in size. Gently knock back dough in bowl by folding it back onto itself several times. Cover again and leave for an additional 30 minutes.
   
4. Turn the dough out onto a lightly floured work surface. Sprinkle flour over top of dough (which was on the bottom of the bowl). Very carefully turn dough over and gently flatten to 2cm (3/4 in) thick.
5. Using a bench knife or large chefs knife, cut the dough into 7cm (2 3/4in) squares.
6. You can bake them as squares if you like, but I chose to form them into round buns.
7. Brush the tops with water using a pastry brush or spray them with water using a spray bottle. Roll the buns in the rolled oats, and pat down gently to make sure they stick.
   
   
8. Line a baking tray (cookie sheet) with baking (parchment) paper. Place rolls onto lined tray (sheet), leaving a 2-3cm (3/4-11/4in) gap between each roll. Cover with plastic wrap and leave to prove for 30-45 minutes, depending on room temperature.
9. Transfer the rolls (on the baking sheet) to a preheated 230C/450F/Gas 8 oven. Spritz them lightly with water and quickly close oven door. Bake for 20-25 minutes, turning baking sheet around halfway through baking if needed. Remove rolls from oven and place on a wire rack to cool.