Mix the dry ingredients together in a large bowl.

Pour the oil into the water and then stir into the dry ingredients until a dough is formed.

Grease your hands with a little oil and knead the dough on a floured surface for a few minutes.

Wash the bowl with warm water, lightly grease and replace the dough.

Cover with greased cling film and put in a warm place until doubled in size (about 30 minutes depending on warmth).

Knead the dough again on a floured surface for a few minutes to knock all the air out.

Roll the dough out into a long rectangle about 43 cm long and using a long sharp knife cut into 8 equal sized strips but leaving the top end uncut (1 cm).

You might want to give the dough strips a light dredging of flour to stop them sticking together.

Part the dough strips down the middle to leave a big gap.

Start plaiting the dough by passing the outer strip from one side into the middle and then push it over to join the opposite side’s strips (you will need help with this as the strips are very long).

Repeat this with the outer most strip from the opposite side.

You’ll find you will go over 3 strips on one side and 4 strips on the other.

The trick is to keep a large “parting” down the middle and remember that the strips are joining the opposite side each time.

Once you have finished plaiting pinch the tail ends together, lift onto a large greased baking sheet and fashion into a circle.

Tuck one end of the dough plait over the other end.

Cover in greased cling film and put in a warm place to rise for another 30 minutes.

Pre-heat oven to 220⁰C.

Brush a little milk over the loaf and scatter over chia seeds.

Bake on the middle shelf of oven for 10 minutes and then reduce the temperature to 200⁰C.

Bake for a further 12 minutes or until bottom of loaf sounds hollow when knocked.

Cool on a wire rack.