300g granary flour

200g strong white four, plus extra for dusting

1 1/2 tsp salt

7g sachet easy blend fast-action yeast

30g butter

6 tbsp mixed seeds, such as sesame sunflower, linseed and pumpkin

Sunflower oil

 

 

Mix both flours, salt and yeast together in a large bowl. Add the butter and rub it in with your fingers. Stir in 5 tbsp of the seeds. Make a well in the centre of the flour mixture and pour in 300ml hand-warm water. Mix everything together to make a dough. Gather the dough into a ball.

 

Turn dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic. Put the dough in a large, lightly oiled bowl and cover with cling film. Leave to rise in a warm place for about 1 ½ hours or until the dough doubles in size.

 

Line a large baking sheet with baking parchment. When the dough has risen, gently knead it on the lightly floured work surface 3 or 4 times only.

 

Cut the dough into 2 equal-sized portions and roll the pieces into ropes about 40cm (16”) long. Lay one on top of the other to make an “X” then twist them together tightly. Tuck the ends under and press to seal.

 

Lay the loaf on the prepared baking sheet and cover with a clean tea towel. Leave for 40-50 minutes or until doubled in size. Preheat the oven to 230C, fan 210C, gas 8.

 

Uncover the loaf and brush with cold water. Sprinkle the remaining 1 tbsp seeds over the twists and gently press in. Bake the loaf for 10 mins then reduce the oven temperature to 220C, fan 200C, gas 7 and bake for a further 20 minutes. Place on wire rack to cool.

 

NOTE: it is important the oven reaches the correct temperature as otherwise your dough will continue to rise (as the yeast remains active) and the sides of your loaf will split.