Step 1

Pour the water into the bowl of an electric mixer and sprinkle over the yeast. Leave it for about 10 minutes or until the yeast froths.

Step 2

Add the flour and salt and using a dough hook, mix slowly until the dough comes together.

Step 3

Knead for another couple of minutes until the dough is smooth.

Step 4

Shape the dough into a ball, cover the bowl and leave it to stand for 45 minutes or until it doubles in size.

Step 5

Punch down the dough and then use a scraper to knead the dough using the lift and fold method - lift the bread at 12o'clock and fold it back over the dough. Turn the bowl 90 degrees and repeat until you have folded in all 4 'sides.'

Step 6

Cover it again and leave it to rise for 30 minutes.

Step 7

Divide the dough into as many pieces as you like and shape them into long loaves.

Step 8

Lay them out on a baking sheet sprinkled with polenta.

Step 9

Cover them and leave them to relax for 15 minutes.

Step 10

Pre-heat the oven to 250C fan-forced and place a dish of water in the bottom (if using).

Step 11

Use your fingers to poke holes in the top of the dough and then brush the tops with egg wash and sprinkle with seeds.

Step 12

Bake the bread for 8-9 minutes or until golden.

Step 13

If you want the crust to be harder, bake it at 220C for 14-16 minutes.

Step 14

I baked mine for 9 minutes at 250C using steam.

Step 15

Let the baked bread cool on a wire rack before serving.