Place both flours into a mixer bowl with the dough hook attached. Add the salt, molasses and instant yeast. If using fresh yeast break it up into the tepid water, on a slow speed begin mixing while pouring the water in slowly. Mix for about 5 minutes on a medium to low speed. While mixing on a slow speed add the seeds to the dough and mix for about 2 minutes. If needed, work any remaining seeds in by hand.

Remove the dough hook and leave to prove for 2 -3 hours or until the dough has doubled in size.

Line a baking tray with baking paper.

Tip the dough onto a lightly floured surface and knock the air out by folding it on itself (if you find the dough is falling apart a bit add a tiny bit of water until it comes together). Shape the dough into an oval shape and place onto your baking tray. Cut the top of the dough, brush the top with a little water and then sprinkle sesame seeds over the top.

Place the tray inside a plastic bag if you have one big enough or place in the oven to prove for 1 hour or until doubled in size.

Preheat the oven to 230°C (removing the bread first if placed in the oven to prove).

Bake for about 30 minutes, remove and place on a wire rack to cool.