Seeded wholemeal twists

Makes 12

250g strong wholemeal flour, plus extra for dusting 250g spelt flour 80g mixed seeds, plus extra to decorate 7g fast action dried yeast 300ml warm water 1 egg sea salt

In a large mixing bowl, combine the flours and seeds, then make a well in the middle of the ingredients using a wooden spoon. Pour the yeast and a pinch of salt into the well. Pour the water into the well, then mix to combine. The mixture should come together into a ball. Add a little flour if it is too sticky or water if the consistency is too dry. On a clean surface lightly dusted with flour, knead the dough for 5 mins. Place the dough in a large clean bowl and cover tightly with cling film. Leave to prove in a warm place for 1 hr to double in size.

Preheat the oven to 200°C/gas mark 6 and dust a flat oven tray with flour. Punch the air out of the dough using the fist and knead for 2 mins on a surface dusted with flour. Roll the dough out into a rectangle approximately 30 x 20cm, then fold over one third to the middle of the dough and the remaining side over that. Cut into 2cm-thick strips and twist each strip, pressing down the ends, and place on the prepared tray.

Cover loosely with cling film and place in a warm place for 1 hr to rise. Crack the egg into a small pot and whisk with a fork until the yolk and white are combined. Brush the twists with the egg wash, then sprinkle with the remaining seeds. Bake for 15 mins until hard when tapped, and golden. Allow to cool, then serve.