500g strong bread flour (this can be a mix of 400g wholemeal and 100g white bread flour, or try a malted or seeded bread flour)
10g (2 tsp) instant yeast
10g salt
30g melted butter / olive oil
300 – 320 ml water
Optional:  1 tbsp honey / 2 tsp sugar
Optional:  handful of mixed seeds, plus extra for topping

• Place your flour in a large bowl, add the yeast and salt and stir together
• Make a well in the middle. Mix together the water, melted butter/oil and honey if you are using it. Pour in the water mix and stir together until everything is incorporated.
• Knead your dough by hand, machine or the no knead folding method
• Place the dough in a lightly oiled bowl and leave to rise until doubled in size (roughly 1 hour).
• Knock back and shape into a loaf or rolls.  Cover with oiled cling film and prove until 1 ½ times the size and you can make an indent in the dough
• Preheat the oven to 200*c
• Glaze the bread if you wish with milk / beaten egg or a sprinkle of flour. Alternatively, to make a seeded top, brush the top of the loaf with water and sprinkle with seeds.
• Place in the oven and bake in the top third of the oven for 20-30 mins for a loaf, 10-15 mins for rolls
• The bread will be cooked when firm on edges, golden, smells of baked bread and is hollow sounding when tapped on bottom