Mix together the flour and add to a large mixing bowl.

Add the yeast on one side of the bowl and the salt on the other. Add the water and mix until the mixture comes together as a dough.

Turn out onto a floured surface and knead for 10 minutes until the dough is silky smooth and elastic, it should spring back when pressed with one finger. Alternatively mix in a stand mixer with the dough hook attachment on a medium speed for 5 minutes.

Place the dough in a large bowl greased with a little olive oil and turn the dough over to coat it. Cover the bowl with cling film and leave in a warm place for 1 hour to double in size. The oven is the perfect place to let your dough rise, simply place the bowl on the middle shelf, and add a bowl of just boiled water on the bottom of the oven. Close the door and let rise. The heat from the water will help the dough puff up.

After one hour, turn out the dough and knead for a couple of minutes. Shape it into a rectangle and lightly brush the outside with some cold water. Roll the dough in the seeds. The water will help them stick. Place the dough into the baking tin and let rise for another 45 minutes.

Heat the oven to 220°C and bake the loaf for 20 minutes, or until it sounds hollow when tapped. Allow to cool for 20-30 minutes before turning out the bread and letting it cool completely on a rack.