- 500g strong white or wholewheat flour
- 1 tbsp each sesame and poppy seeds
- 1 sachet fast-action yeast
- 1 tsp salt
- 300ml hand-hot water
- 2 tbsp olive oil
- 1 tbsp clear honey
Tip the flour, seeds, yeast and salt into a large bowl. Mix the 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 flour.
Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it 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 200C/fan 180C/gas 6.
Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.