Serves: 10 (makes 1 loaf)
Time to make: 2 hrs 5 mins (Hands-on time: 1 hr 30 mins, Cooking time: 35 mins), depending on the warmth of your kitchen
500g high-grade white flour, or white flour/wholemeal flour mix, plus extra flour, to knead
1 teaspoon salt
1 teaspoon sugar
1 tablespoon reduced-fat spread suitable for baking
1 sachet instant dry yeast (see tip)
300ml warm water (see tip)
oil spray, to grease, and for proving
2 tablespoons trim milk
2 tablespoons pumpkin seeds or sunflower seeds, to sprinkle (optional)
Step 1 Preheat oven to 200°C. Sift flour into a bowl. Stir in salt and sugar. Rub in spread.
Step 2 Sprinkle over yeast. Stir to spread through flour evenly.
Step 3 Add water to flour. Use a spoon to stir and combine.
Step 4 Mix together to form a soft, slightly sticky dough, then transfer to a lightly floured surface.
Step 5 Knead for 5-7 minutes until a smooth, elastic dough is formed. Place in a warmed, lightly greased bowl. Cover with a damp tea towel or lightly greased plastic wrap. Leave in a warm place to double in size. This will take 30-45 minutes.
Step 6 Place dough on a lightly floured work surface – it should now feel quite springy. Punch down dough, then shape into a round or oval shape. Cover and leave to rise for 30 more minutes.
Step 7 Slash the top of the loaf with a knife. Brush with a little milk. Sprinkle with seeds (if using). Bake for 30-35 minutes until golden brown.