In a small bowl dissolve the yeast in 50ml of the warmed water. Stir in the honey or sugar and 1 teaspoon of flour, then set aside for 10 minutes, after which it will have a foamy, spongy appearance and texture.

Meanwhile, in a large mixing bowl, whisk together the rest of the flour, the seeds and the salt.

Add the yeast mixture to the flour along with the rest of the warm water, and using a knife (just the ordinary eating kind) mix the liquid and flour together until you have a loose, shaggy dough. (See picture for more detail). The dough should be rough and quite sticky, but not runny. If it is too runny, add a little flour, and if it is too dry add a little water. Cover the bowl with cling film and set aside in a warm place for 45 minutes - 1 hour until the dough is well risen.

When the dough has risen, use the neutral oil to grease an approximately 25cm x 12cm loaf tin (and I mean really well greased, you don’t want the bread to stick, use plenty of oil and don't worry if it pools a little in the corners.) Scrape the risen dough out onto a well floured surface, sprinkling more flour over so it doesn’t stick to your hands, then pat the dough out into a large rectangle. Starting at the short end, roll the dough tightly up to form the loaf, tucking in the ends if it gets too long. Place the dough, seam side down in the prepared loaf tin.

Brush, or spray the loaf with water then sprinkle over the sesame seeds, pressing down gently so they stick. Cover loosely with a clean cloth and leave to rise while you heat the oven to 250°C /480°F / Gas 9.

When the oven is properly hot, uncover the bread and bake for 10 minutes. If you would like a really lovely crunchy crust, you can use a small spray bottle to give the inside of the oven a good misting with water when you put the bread in. After 10 minutes, turn the heat down to 220°C / 430°F / Gas 6 and bake for a further 20 minutes until well browned.

Carefully turn the loaf out onto a rack - you may need to gently loosen the sides with a metal spatula, but it should slide out easily - and tap the bottom of the loaf, it should sound hollow, like a drum. If not, return to the oven (without the tin) for a further 5 minutes.

Allow to cool completely on the rack, before slicing.