I’ve made this both without and without seeds over the summer. It is a simple braid (I’m planning to give the scary one from Bake Off a try soon) but impresses none the less. To make this vegan and seeded, leave off the egg wash and mist with water (I use a plant sprayer, bought only for baking) then sprinkle the seeds on the top. I’ve done sesame seeds loads but poppy or onion seeds would also work.
750g bread flour
10g active dried yeast
2 tablespoons olive oil
Mix the yeast, salt and flour together. Add the oil and most of the water. Bring the mixture together into a ball and add the rest of the water. Knead for about 5 minutes. Leave to rise for at least an hour, until it has doubled in size.
Take the dough out of the bowl, shape it into a ball and then weigh it. It should be about 1200g, unless you make a habit of eating raw dough. Divide into 3 pieces of equal weight and leave them to rest for 10 minutes. Then roll them into logs of equal length and plait. Leave to rise again for another hour.
Put in a 210 C oven for 25-30 minutes. If the crust looks done but it doesn’t sound hollow, cover it with some foil and cook for another 5 minutes.