Daktyla-style Bread

Ingredients

• 350g/12 oz Strong White flour
• 125g/4 oz wholemeal flour
• 1tsp salt
• 50g/2 oz fine cornmeal
• 2tsp easy-blend dried yeast
• 2tsp clear honey
• 1tbsp olive oil
• 4tbsp milk
• 250ml/9 fl oz water

To glaze and finish:

• 4tbsp milk
• 4tbsp sesame seeds

Instructions:

1. Preheat the oven to 220C/425F/Gas Mark 7, 15 minutes before baking. Sift the white and wholemeal flours and salt into a large bowl, adding the bran left in the sieve. Stir in the cornmeal and yeast. Make a well in the centre.
2. Put the honey, oil, milk and water in a saucepan and heat gently until tepid. Add to the dry ingredients and mix to a soft dough, adding a little more water if needed.
3. Knead the dough on a lightly floured surface for 20 minutes, until smooth and elastic. Put in an oiled bowl, cover with cling film and leave to rise in a warm place for 1 1/2 hours or until it has doubled in size.
4. Turn the dough out and knead for a minute or two, Shape into a long oval about 25.5 cm/10 inches long. Cut the oval into 6 equal pieces. Shape each piece into an oblong, then on an oiled baking sheet arrange in a row so that all the pieces of dough are touching.
5. Cover with oiled cling film and leave for 45 minutes, or until doubled in size.
6. Bush the bread with milk, then scatter with sesame seeds.
7. Bake the bread in the preheated oven for 40-45 minutes, or until golden brown and hollow sounding when tapped underneath. Cool on a wire rack and serve.