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Mix the flours and salt together in a large bowl, then stir in the sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
If you want to save time just put all the ingredients in a mixer and mix for 10 minutes.
Fill the dough into a loaf tin, cover with oiled cling film and allow to rise until doubled in size, about 30-45 minutes.
Heat oven to 200C. Brush the bread with beaten egg and sprinkle with sesame and poppy seeds. Bake for 15-20 minutes until deep golden brown and well risen. Leave to cool on a wire rack.
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