Seeded Sandwich Loaf

Combine the water, sugar, yeast, olive oil, both flours, salt and all the seeds in a big bowl. Stir together until incorporated. Cover and let the dough rest for 30 mins.

Lightly flour a clean surface, tip the dough out onto it and knead until smooth – add the least amount of flour possible. The dough will feel very sticky at first, but keep on kneading and it’ll come together. Trust the process.

Form the dough into a ball, place it back into the bowl and cover. Allow it to prove at room temperature for at least 1 hr, until doubled in size. Meanwhile, grease a 2LB (see notes) loaf tin with oil.

After proving, lightly flour a clean surface and tip the dough onto it. Stretch the dough into a rectangle, and roll it out to double the length of the tin. Take both short sides and fold them towards the middle, so that the edges meet – the dough should be approximately the same length as the tin. Rotate 90 degrees, take the closest long edge to you and tightly roll it into a log. Place the log of dough into the greased tin, seam-side down. Loosely cover with cling film and prove for 30-45 mins, until when poked, the dough slowly bounces back, leaving a slight indentation.

Halfway through proofing, heat the oven to 180°C. Tip the ice into a baking tin and place onto the bottom of the oven (this will help the bread rise well and create a thin crust). Slide the loaf into the oven and bake for 35-40 mins, until golden brown and cooked through. The bottom should sound hollow when tapped.

Allow to cool for at least 30 mins before slicing.