- 700g strong white flour
- 2 teaspoons salt
- 3 tbsp poppy seeds
- 1½ teaspoons dried yeast (1x7g sachet)
- 4 eggs
- 225ml lukewam water
- 2 tbsp honey
- 100ml sunflower oil
Mix the strong flour, salt, 2 tablespoons of the poppy seeds and dried yeast in a large bowl and make a hollow in the middle. Add 225ml (8floz) lukewarm water
followed by, 3 of the eggs, honey and sunflower oil. Using a large spatula begin by mixing the fluid ingredients gently together, then gradually take up the flour. Starting in the middle and working your way outward. Once the mixture has come together turn it out onto a well-floured board.
Knead the mixture with well floured hands for at least for 10 minutes until you obtain an elastic dough. Grease the casserole and place in the dough, cover with a kitchen towel and place in a warm dry place. Allow the dough to rise for 1½ hour or until its volume has doubled. You may also let it rise in a cool place for a longer period of time.
Beat the remaining egg and brush over the risen dough; sprinkle it with the remaining tablespoon of poppy seeds. Bake it in a pre-heated oven at 220°C / 425°F / Gas Mark 7 for 10 minutes, then reduce the heat of the oven to 190°C / 375°F / Gas Mark 5 and bake for further 30 minutes. Delicious eaten warm with butter.