1

Lightly dust the WW Mini Bread Mould tray with flour and set aside.

2

Dissolve yeast in a large glass or stainless steel bowl with 150ml lukewarm water. Stand for 5-10 minutes, until mixture begins to foam on top. Stir in flour, seeds and ¾ teaspoon salt and mix with a wooden spoon until dough comes together to form a sticky ball.

3

Use wet hands to knead dough on a lightly floured work surface for about 10-12 minutes, until smooth and elastic. Shape into a log about 32cm in length. Divide into 8 x 4cm-long pieces and place into prepared bread moulds. Cover with a clean tea towel and leave to rest at room temperature for 1 hour and 30 minutes, or until doubled in volume.

4

Preheat oven to 180°C. Fill a shallow-sided baking tray with water and place on bottom shelf of oven. Lightly score each dough with a knife, then bake for 25-30 minutes, until golden. Stand for 5 minutes before gently turning out onto a wire rack. Lightly dust with flour and allow to cool completely before serving.