Pumpkin Seed Bread

Sieve the strong white flour and salt into a large mixing bowl.

Add in the whole meal flour and give them a good mix around.

Add the dried yeast sachet and the sugar.

Pour your water into a large jug. (The water should be 37 degrees; hand hot or lukewarm)

Mix the water into the flour mixture and stir well until the mixture has somewhat come together.

Transfer the mixture onto a lightly-floured (with strong flour) surface and knead for 4-5 minutes or until the mixture feels soft and springy to the touch.

Transfer this dough into a large bowl and cover with cling film or with a cloth, leave in a warm place for about an hour or until the mixture has doubled in size.

Meanwhile preheat the oven to 190C/375F/Gas Mark 5

Grease a 9inch/23cm round spring form/cheesecake tin.

After the dough has doubled in size, break the dough into small relatively uniform pieces and roll them into little balls or bread rolls.

Arrange them loosely around the spring form tin and again leave them in a warm place for an additional half an hour, covered loosely with a clean tea towel.

Make up an egg wash with some egg and milk and brush this all over the top of the bread.

Sprinkle with pumpkin seeds and bake for thirty minutes until well risen and hollow sounding underneath.

To serve, either leave on the table and allow everyone to break the rolls or cut like a cake.

Additional notes:

This bread is suitable for freezing.