ready in 2 h. 30 min.
Put the flour, yeast, salt and sugar into a mixing bowl and stir until mixed.
Stir in the water and mix to a dough. Knead in the bowl for about 10 minutes, stretching and folding the dough until smooth and elastic. If the dough is too sticky, add more flour (or more water if too dry).
Put into a lightly oiled bowl, cover with oiled cling film and leave in a warm place for about 1 hour, until doubled in size.
Turn out onto a lightly floured surface and punch down the dough.
Shape into a round loaf shape and place on a baking tray lined with non-stick baking paper. Cover with lightly oiled cling film and leave in a warm place to rise for about 30 minutes, until risen.
Heat the oven to 230°C (210° fan) 450°F gas 8.
Brush the top of the loaf with the milk and sprinkle with the pumpkin seeds. Bake for about 25 minutes until golden and sounding hollow when tapped on the base. Place on a wire rack to cool.