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1
Sprinkle the yeast on to the beer, give it a whisk and leave in a warm place.
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2
Put the flour and salt in a bowl, then rub in the butter.
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3
Make a well in the centre, stir in the honey with a wooden spoon and slowly add the beer mix until it all comes together (if it's too dry, add a little warm water).
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4
Turn out on to a floured surface and knead for five minutes, until smooth and elastic.
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5
Rinse the bowl with hot water, then dry and lightly oil it.
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6
Shape the dough into a ball, pop in the bowl and cover with oiled clingfilm.
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7
Put in a warm place until doubled in size (up to two hours).
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8
The dough should feel light and full of air.
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9
Knock back the dough by tipping the sunflower seeds on top and kneading them in for a few minutes.
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10
Split the dough in half and shape each into a rounded mound.
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11
Place on a greased oven tray.
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12
Cover with greased clingfilm and leave for 40 minutes so the dough can rise again.
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13
Preheat the oven to 210C.
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14
When risen, dust with flour or brush with beaten egg, sprinkle with poppy and sesame seeds, and bake at the top of the oven for about 30 minutes.
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15
The loaves may need longer, but check after half an hour.
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16
When done, they'll have a good crust, feel light when you lift them and sound hollow when tapped on the base.
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17
Leave to cool on a wire rack for at least 20 minutes before attempting to cut or eat.
