Ingredients

300 grams	Allinson Premium White Bread Flour
350 grams	Allinson Seed & Grain Bread Flour
1 tbsp	Allinson Dried Active Yeast
1 tsp	Salt sea
1 tsp	Billington's Demerara Sugar or 2 tbsp runny honey
150 ml	Water warm, to activate yeast
250 ml	Water warm
25 ml	Vegetable Oil or melted butter
grams	Poppy Seeds for topping

Method

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1. In a measuring jug mix 1/3 boiling water and 2/3 cold water to make 150 ml of warm water. Dissolve the sugar or honey in the water and whisk in the Dried Active Yeast. Leave to stand in a warm place for the yeast to activate, until there is about 2cm of head on the brew.
2. Sift the white flour into a mixing bowl and mix in the seed flour and salt. Add the yeast brew, 250ml of warm water and oil or butter and mix thoroughly.
3. Turn the dough out onto a floured board and knead for 10 minutes.
4. Put the dough into a clean, dry bowl, cover with a damp tea towel and leave to rise for about an hour and a half in a warm place.
5. Heat the oven to about 230 C/Fan 200, gas mark 7
6. Take the dough out of the bowl, knead for five minutes on a floured board. Shape into a bloomer loaf. If topping with poppy seeds, then when ready, sprinkle a band of poppy seeds on the board, damped the roll of dough on one side with a pastry brush and water and roll in the seeds. Slash the top diagonally with a sharp knife, place on a baking sheet and allow to rise again under a tea towel for an hour or until doubled in size.
7. Put into the hot oven, turn the heat down to 200C/Fan 180 C/ Gas mark 6 and bake for about 35 minutes.

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