My own seeded bread

Ingredients

  • 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

Method

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.

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