Method

First make the starter by whisking the water at 40'c with the sugar & yeast together in a bowl, then set aside in a warm place until it foams, about an hour or two.

In a mixing bowl add all the dry ingredients together well, add the oil & foaming starter & mix all together.

Tip out dough onto a floured work top or in a food mixer with a dough hook & knead until dough is springy to the touch, about 10 mins or so. Place dough in a clean oiled bowl & cover with cling film with a little hole in & set aside in a warm place for an hour or 2 to double in size.

Tip out dough onto a floured work top & knead again for a few mins to knock all the air out, structure the dough by gathering the outer edges down to the bottom of the dough forming it into a ball.

Place dough into an oiled loaf tin & allow to double in size again in a warm place, you can give the top a squirt with a water sprayer from time to time to keep damp to allow it to expand.

Per-heat oven to 180'c fan.

If you wish you can add some extra seeds to the top. Bake in the oven for 30 to 35 mins or until nut brown on top, you can stick a skewer into the middle, if it comes out clean it done.