Make the dough with the flour, yeast, salt
and water as stated in the 'Goes well with' recipe (see right), adding
most of the seeds and all the walnuts as you
knead the dough. Leave to rise in a clean bowl
as stated, then knock back and shape into a
large round. Roll the round in the remaining
seeds, then lift the bread onto a tray to prove
for about 30 mins until doubled in size.
Heat oven to 220C/fan 200C/gas 7.
Bake the bread for 15 mins, then reduce
the heat to 190C/fan 170C/gas 5 and
continue to bake for 30 mins until the loaf
sounds hollow when tapped on the base.
Leave the bread on a cooling rack to cool
completely. The loaf will stay fresh in an
airtight container for 3 days or can be
frozen for 1 month.