Brown Ale Loaf

Mix together the flour, yeast, sugar and salt. Pour in the butter and beer and mix everything together with your hands until it comes together into a smooth dough.

Turn the dough out onto a lightly greased work surface and knead vigorously for 10 minutes or until the dough is smooth and elastic.

Transfer back to the bowl, cover with oiled clingfilm and leave to prove somewhere draught-free for 2 hours.

Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and grease and line a large loaf tin with greaseproof paper.

Remove the clingfilm and punch the dough to knock it back. Turn it out onto an oiled work surface, sprinkle over the seeds and knead them through the mixture. Roll the dough with your hands into a fat sausage, then turn it 90? and roll it tightly the other way. Tuck the ends under and transfer the dough to the tin, keeping the seam underneath.

Cover the tin loosely with oiled clingfilm and leave to prove somewhere warm for 45 minutes. Remove the clingfilm, brush the dough gently with beaten egg and make a few slashes across the top with a sharp knife.