10 fl. oz. warm water

1 tbsp. granulated sugar

1 sachet fast action dried yeast

2 tsp. salt

8 oz. white bread flour

8 oz. wholemeal bread flour, plus extra for kneading

Vegetable oil, for greasing

2 tbsp. mixed seeds (pumpkin, sesame, sunflower), optional

1.  In a small mixing bowl or measuring jug, mix together the water, sugar and yeast. Cover and set aside for 7 mins or until the mixture becomes frothy.
2. In a large mixing bowl or in a bowl of a stand mixer attached with a dough hook, add the salt and flours. Mix together. Next add the yeast mixture and bring the ingredients together by hand until it forms a dough. Knead on a lightly floured surface and knead for 15 minutes. (If you’re using a stand mixer, place the speed on low-medium and leave to knead for 15 minutes).
3. In a lightly greased bowl, place the dough inside and then gently grease the top to avoid it drying out. Cover the bowl with clingfilm and set aside in a warm-ish place to rise for 1 hour or until the dough has doubled in size.
4. Turn the dough out on to a lightly floured surface and knock the air out of it by gently kneading it for a bout 20 seconds.
5. Lightly grease and flour a 2 lb. loaf tin, then gently mould the dough into the loaf tin. Sprinkle on top the seeds (if using). Using the palm of your hand, gently apply pressure so that the seeds stick to the dough.
6.  Cover the bread tin with cling-film and set aside to rise for 30 minutes.
7. In the meantime, preheat the oven to 200º Celsius.
8. Once the dough has risen, bake in the centre of the oven for 15 minutes.
9. Remove from the oven and leave to cool on a wired rack or 5 minutes. Gently remove the bread from the tin (with oven gloves) by tipping the tin upside down so the bread can slide out. Place bread back on the wired rack and leave to cool for a further 10 minutes.
10. Use a bread knife the bread and serve warm with butter or any of your favourite spreads.