Combine the dried yeast, a pinch of the caster sugar and 2 tbsp lukewarm water in a small bowl.

Leave for 10 minutes until foamy.

In a large bowl, combine the strong white bread flour, remaining caster sugar and sea salt.

Make a well in the centre and add the beaten egg, yeast mixture and sunflower oil.

Gradually add the lukewarm water while mixing until a soft dough forms.

Transfer to a lightly floured surface and knead for 10 minutes until smooth and elastic.

Place in a lightly oiled bowl, cover and leave to rise until doubled in size.

Divide the dough into 6 equal portions.

Roll each portion into an even strand of equal length.

Arrange the strands side by side and pinch them together at the top.

Number the strands from left to right, 1–6.

6 over 1 (this step is done once only)

6 over 4

2 over 6

1 over 3

5 over 1

Repeat the sequence:

6 over 4

2 over 6

1 over 3

5 over 1

Continue until the braid is complete.

Pinch the ends together and tuck underneath the loaf.

Transfer to a lined baking tray.

Cover and leave to prove for 20 minutes.

Preheat the oven to 200°C.

Brush with additional beaten egg if desired.

Sprinkle with poppy seeds or white sesame seeds.

Bake for approximately 25 minutes until golden brown and the loaf sounds hollow when tapped underneath.

Cool on a wire rack before slicing.