INGREDIENTS

200G STRONG BREAD FLOUR230G 00 FLOUR (OFTEN CALLED 00 PIZZA FLOUR)
350ML TEPID WATER
10G SALT
7G DRIED YEAST
HANDFUL OF SEEDS (PUMPKIN,SESAME,POPPY,SUNFLOWER OR ANY OTHER)

RECIPE

1.IN A BOWL, ADD THE FLOUR, SALT AND YEAST AND QUICK MIX

2.THEN ADD IN ALL THE WATER AND MIX WELL TILL ALL THE MIX IS COMBINED. TIP OUT ONTO A FLOURED SURFACE AND KNEAD FOR 5 MINUTES

3.LEAVE THE DOUGH IN THE BOWL AND COVER WITH CLINGFILM OR A DAMP CLOTH TO PROVE FOR 1-2 HOURS (YOU WANT IT TO DOUBLE IN SIZE)
ONCE PROVED, PREHEAT THE OVEN TO 220° (FAN OVEN)

4. LIGHTLY FLOUR A BAKING TRAY WITH FLOUR

5.THE DOUGH WILL BE SUPER STICKY AND YOU WANT TO HANDLE IT AS LITTLE AS POSSIBLE, SO GENTLY TIP IT OUT ONTO A FLOURED SURFACE (WET YOUR HANDS WITH EITHER WATER OR OLIVE OIL AS THIS WILL HELP WITH THE STICKING). SHAPE THE DOUGH AND PLACE ONTO THE BAKING TRAY AND LEAVE TO RISE FOR A FURTHER 30 MINUTES WHILST THE OVEN IS HEATING.

6.IF YOU WANT TO ADD SEEDS TO THE TOP DO THIS NOW, SPRINKLE THEM OVER THE TOP

7.BAKE ON 220° FOR 10 MINUTES AND THEN LOWER TO 200° FOR A FURTHER 15- 20 MINUTES TILL GOLDEN BROWN AND THE BREAD SOUNDS HOLLOW WHEN TAPPING ON THE BOTTOM.
LEAVE BREAD TO COOL COMPLETELY BEFORE CUTTING AND SERVING.