500g nutty wheat fl our
1 tablespoon sesame and poppy seeds
(plus extra for topping)
1 sachet / 10g dried yeast
1 teaspoon salt
300ml lukewarm water
2 tablespoons olive oil
1 tablespoon clear honey
Place fl our, seeds, yeast and salt into a large bowl. Mix water, oil and
honey in a jug, then pour into the dry mix, stirring all the time to make a
soft dough. If it feels sticky, sprinkle in a little more fl our.
Turn the dough out onto a lightly floured surface and knead for 5 minutes,
until the dough no longer feels sticky, sprinkling with a little more fl our as
you need it.
Grease a 1.2 litre loaf tin and put the dough in the tin, pressing in evenly.
Cover with a tea towel and leave to rise for 1 hour, until it springs back
when you press it with your finger. Heat oven to 200°C.
Make 8 slashes across the top of the loaf, brush with water and sprinkle
alternately with poppy and sesame seeds. Bake for 30-35 minutes until
the loaf is risen and brown. Tip it out onto a cooling rack and leave to