Makes one loaf (10 slices)

- 2 tsp dried yeast

- 500g organic stoneground strong malted blend flour (from Waitrose)

- 1 tsp fine sea salt

- 15g sunflower seeds

- 30g pumpkin seeds

- 1 tsp sunflower oil for greasing the tin

Sprinkle the yeast into 100ml tepid water. Leave for 10 minutes, until it has dissolved, smells of fresh yeast and looks alive. Mix together the flour, salt, sunflower seeds and 15g of the pumpkin seeds. Add the yeast water, rinse the bowl with 200ml tepid water and mix into the flour, so that it forms a supple dough. The water quantities can vary with different types of flour.

Tip the dough onto a clean surface and knead for 10 minutes. To knead, use the heel of your working hand to push the dough away from you, then partially fold the stretched dough back over the main part and slightly rotate it. Repeat the process until the dough feels silky smooth and elastic. Place it in a mixing bowl, cover with clingfilm and leave in a warm, draft-free room for 2 hours, until the dough has doubled in size.

Lightly oil a 900g loaf tin. Turn the dough out and briefly knead to release some of the air, then shape into a small loaf. Scatter the remaining pumpkin seeds on a plate and firmly press into the top of the dough, before squishing leftover seeds into the rest of the loaf. Place in the tin. Cover with a clean tea towel and leave to rise for 1 hour, until it has doubled in size.

Preheat the oven to 220C/425F/Gas Mark 7. Drop 10 or so ice cubes into a wide, ovenproof dish and place in the bottom of the oven. At the same time, lightly moisten the top of your loaf. Place it in the centre of the oven, bake for 20 minutes, then remove the tray of melted ice cubes and reduce the temperature to 200C/400F/Gas Mark 6. Bake for a further 20 minutes. Then remove and turn out onto a wire rack.

Leave until cold, then store in a bread bin, or wrap in foil or a large ziplock plastic bag. Cut as needed. It will keep well for several days.

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