Ingredients

• 500g wholemeal flour

• Pinch of salt

• 7g fast-acting yeast

• 1 litre of boiled and cooled water

• Optional: seeds, cheese, anything else you’d like

Method

Step 1 - Combine the flour, salt, and yeast in a mixing bowl. Add the water slowly while mixing. Add water as required. The wetter your bread the more moist and soft it will turn out. Knead the dough thoroughly ensuring no dry or hard areas. Cover it with a cloth and place somewhere warm to allow it to rise.

Step 2 - Repeat the kneading and let it rise 2-3 times. Doing so will ensure the dough becomes fully stretched and the bread will come out soft. Transfer the dough into a baking tin, allow it to rise, and then decorate as you like. I used a knife to cut a design and used water and a brush to wet the top so the seeds would stick to the dough. Bake at 180 Degrees Celcius for 15-20 minutes or until golden on the outside. If you tap the bread, it should sound hollow inside - if it doesn’t, it means the inside isn’t fully cooked.