In a bowl or stand mixer, whisk together the water and starter (or yeast) until you have a milky consistency, then add the flours, salt and honey. Mix the dough thoroughly until all of the ingredients are combined. If you’re making the bread by hand, slap the dough against the bowl to activate the gluten (with wet hands to avoid sticking), you’ll start to feel the dough change texture as you do this. If you’re using a stand mixer, mix on a low-medium speed for five minutes.

Gradually drizzle in the cold pressed rapeseed oil by stretching and folding the dough up and over itself until the oil is absorbed. In a mixer, add the oil slowly on a low speed until the dough is nice and smooth. Transfer to a bowl to a warm spot and and cover with a tea towel.

After half an hour, perform a set of stretch and folds by pulling the dough up and over itself 4 times, turning the bowl 1/4 turn each time. Repeat this again 30 minutes later, returning the covered bowl to its warm place each time. Leave the covered dough to ferment for a further 2-3 hours (it should have risen and might have bubbles on top by this point).

Tip the dough out onto a floured surface and use a bench scraper to divide in two. Now shape the dough into a tube (like a sausage roll) and lift it into the prepared tins. Scatter over the seeds, cover and allow to rest for a further 2-3 hours until it’s around 3/4 of the height of the tins. Preheat the oven to 220C.

Steam the oven by placing boiling water in a roasting tin in the base of the oven. Just before you bake, tip some ice into the pan – the clash of hot and cold will release even more steam which will help the bread rise. Place the bread pans in the oven and bake for 20 minutes at 220C. Remove the tin with the steaming water, lower the heat to 195C and bake for a further 30 minutes until the bread has risen nicely and is golden on top.

Remove from the pans and place on a rack to cool thoroughly.