Seeded bread loaf or rolls

500g strong white flour OR 350g strong white and 150g wholemeal

14g fresh yeast or 7g easy action dried yeast

1 heaped teaspoon sea salt flakes

2tbsp olive oil

50g seeds

300ml -350ml warm water

1tbsp treacle

• Begin by placing the treacle in a measuring jug. Pour over about 80ml of boiling water, stir well and then top up with cold water to make up 350ml.

• Place the flour in a large bowl and add the salt and the seeds. If you are using dried yeast, just add this to the bowl but if you have fresh yeast, place In a small mixing bowl and add about 50ml water. Cream the yeast into the liquid until it is well mixed. Make a well in the centre of the flour and add the fresh yeast and the olive oil. Rinse out the pot with some more of the water and add this too. along with all but 50mls of the remaining water. Use a knife to mix the water into the dough, adding more water as necessary to create a soft but not sticky dough. If you are using wholemeal flour this will absorb more liquid so you may need a little extra. It is important not to use your hands to squeeze the dough together but just the knife to mix.

• When the dough has come together, turn out onto a lightly floured surface and knead the dough for 7-10minutes or until smooth and will spring back. Transfer to an oiled bowl and leave to rise until doubled in size.

• After the rising period, tip the dough out onto a floured surface and knock out the air. You can then divide the bread into 2 and make two small round loaves or 10-12 smaller bread rolls. Place on a baking sheet lined with baking paper and cover, leave to rise again until doubled in size. Pre-heat your oven now to 210C.

• Either dust the bread with flour lightly or glaze with beaten egg and sprinkle with some extra seeds. Bake for 20-25 minutes until golden and when you tap the bottom they sound hollow. Remove from the baking sheet and transfer to a cooling rack.