This version of our family favourite has two thirds strong white flour and one third wholemeal spelt flour in the milky, buttery, eggy dough.
Before the second proving, the dough is rolled to a sausage and coiled round on the baking sheet.
Before being shown the oven, a brushing of milk and a sprinkling of poppy seeds.
Before you is the result after 20 minutes at 200 Fan.
Broad Street Baker 