This is just a good, honest, tasty loaf of bread.  It is great eaten warm from the oven and even better toasted and spread thick with honey the day after.  This is also a great bread for using up packets of seeds that seem to gather in the back of my baking cupboard (I think I even threw some nuts in too!).

WHITE SEEDED LOAF

INGREDIENTS

• 450g All Purpose Flour
• 1tsp. sugar
• 1tsp. salt
• 1tsp. fast action dried yeast
• 1 tablespoon of sesame seeds, linseed, millet, pumpkin, poppy and sunflower seeds (or a mixture of any other seeds, just stick to 6 tablespoons of whatever seeds you like) plus a little extra for sprinkling on top of the loaf
• 1 tablespoon vegetable oil
• 300ml hand hot water

FOR THE TOPPING

• A little milk
• 2 tsp. mixed seeds

METHOD

1. Combine the flour, sugar, salt, yeast and seeds in a bowl.  Make a well in the centre and add the oil and water.  Mix to a soft dough.
2. Turn out on to an un-floured surface and knead for about 10 minutes until smooth.  Place in an oiled polythene bag and prove, until doubled in size. 
3. Grease a baking sheet or a loaf pan.
4. Knock back the dough and if using a baking sheet, shape into a round or place the dough into the loaf pan.  Cover and prove until doubled in size.
5. Pre-heat the oven to 220 C/425 F
6. Brush the surface of the dough with milk and sprinkle with seeds.  Bake for 25-30 minutes until golden.  Cool on a wire rack.