Circassian Bread

Method

Mix flour, salt and yeast in a large bowl, then add warm water and melted butter, stirring until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then leave to rise in an oiled bowl for 90 minutes until doubled. Divide the dough into two portions and shape into round or oval loaves, placing them on a baking tray lined with baking paper. Cover with a damp cloth and prove for 45 minutes until puffy. Brush the tops with water and scatter generously with sesame and nigella seeds, then slash the surface lightly with a sharp knife. Bake at 220C for 25-30 minutes until golden brown and the loaves sound hollow when tapped underneath.