I got the recipe for this bread off the TheBackHomebakery.com website when Mark Sinclair had them posted (since removed as he's now baking these professionally).

What you see here is a slight adaptation of Mark's recipe, as I changed the finish and didn't use poppy seeds on top.

Turns out, however…

Larger textured than Instant dry, this yeast is usually allowed to activate in warm, sometimes sweetened, water before being added to the dough.