Tear and share flower bread

In a large bowl combine the flours, yeast and ½ tsp salt. Make a well in the centre and add the oil. Stir in the warm water to form a dough.

Turn out onto a surface dusted with flour and knead (see tip, below) for 5-10 mins until smooth and elastic, sprinkling with extra flour if necessary. Return the dough to the bowl, cover with oiled cling film and leave to rise in a warm place for around 45 mins, until it has doubled in size.

Knock back the dough by punching down into the middle. Remove from the bowl and knead on a floured surface for 2-4 mins, until smooth and elastic. Roll into a long sausage shape. Cut 1 large piece for the centre of the flower and 11 smaller, equal-sized petals.

Shape the large piece into a circle and flatten slightly. Pinch the top a few times to create texture. Put in the middle of a large greased baking sheet. Shape the small pieces into petal shapes and arrange so they are just touching each other in a flower shape around the central piece.

Pull out the tips of the petals a little and use a knife to lightly mark a few lines along the length of each one. Cover with oiled cling film and leave in a warm place for 30 mins, or until risen.

Preheat the oven to gas 8, 230°C, fan 210°C. Brush the bread with the beaten egg, then scatter the poppy seeds over the centre of the flower. Bake for 20 mins or until golden brown. If the bread starts to brown too much, cover with foil for the last 5 mins of baking. Serve warm or at room temperature, with butter on the side.