Mix the yeast with a teaspoon of syrup and a little warm water. Stand for about 10 minutes until frothy. Pour the rest of the syrup, the salt, oil and flour into a large mixing bowl. Pour the yeast into the flour and knead thoroughly for 5 minutes. Put a teaspoon of oil into into the bowl , turn the dough into it, cover the bowl with a clean damp tea towel or cling film and leave to rest in a warm place for about an hour until it has risen well. Grease a non-stick 2lb loaf tin. Push the dough down, add the seeds and knead thoroughly. Put the dough into the tin, cover and keep warm for another 35 to 40 minutes.
Pre-heat the oven to gas mark 7, 425°F, 210°C, and bake for 45-50 minutes. Remove, tip out of it's tin and tap. If it sounds hollow, it's ready, if not, bake for another 5 minutes upside down. Then cool on a rack.
Instructions
Mix the yeast with a teaspoon of syrup and a little warm water. Stand for about 10 minutes until frothy. Pour the rest of the syrup, the salt, oil and flour into a large mixing bowl. Pour the yeast into the flour and knead thoroughly for 5 minutes. Put a teaspoon of oil into into the bowl , turn the dough into it, cover the bowl with a clean damp tea towel or cling film and leave to rest in a warm place for about an hour until it has risen well. Grease a non-stick 2lb loaf tin. Push the dough down, add the seeds and knead thoroughly. Put the dough into the tin, cover and keep warm for another 35 to 40 minutes.
Pre-heat the oven to gas mark 7, 425°F, 210°C, and bake for 45-50 minutes. Remove, tip out of it's tin and tap. If it sounds hollow, it's ready, if not, bake for another 5 minutes upside down. Then cool on a rack.
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