MALTED SEEDY BAGUETTES

If you can, swap the dried yeast for double the quantity of fresh. Just whisk into the tepid water and set aside for 5 minutes before mixing with the remaining ingredients.

Preparation 25 minutes, plus rising and cooling Cooking about 20 minutes, plus preheating Makes 2 large baguettes

300G STRONG WHITE BREAD FLOUR, PLUS EXTRA TO DUST 7G SACHET FAST-ACTION DRIED YEAST

100G MIXED SEEDS, SUCH AS PUMPKIN, SUNFLOWER AND SESAME 3 TBSP MALT EXTRACT

2 TBSP RUNNY HONEY

1 Mix the flour, yeast, seeds and 1 tsp fine salt in a freestanding mixer fitted with a dough hook. In a jug, mix the malt extract, honey and 175ml tepid water. Pour into the flour mixture and knead for 5 minutes until smooth and elastic. Cover the bowl with a clean tea towel and leave to rise in a warm place for 1 hour or until doubled in size.

2 Line a large baking sheet with baking parchment. Once risen, divide the dough in half and flatten each piece into a small rectangle. Fold the corners of each rectangle into the middle, and then roll back and forth to make small, fat sausages (this gives the dough tension, which helps with shaping). Roll each sausage into a 35cm length. Lay the baguettes on the lined sheet, pulling up a pleat in the parchment between them (this will help keep the shape). Cover with the tea towel and leave to rise in a warm place for 1 hour or until visibly puffed.

3 Preheat the oven to 220°C (200°C fan oven) gas mark 7. Put a large baking sheet in the oven to preheat for 10 minutes, along with a smaller roasting tin filled with water on the bottom shelf, to create steam (which helps form the crisp crust).

4 Remove the preheated baking sheet from the oven and slide the baguettes on to it (still on their parchment). With a sharp knife, cut a few diagonal slashes into the top of each and bake for 20 minutes, until deep golden brown. Cool completely on a wire rack before serving.