In a large bowl, whisk together the flour, yeast and salt. Mix the treacle or maple syrup with warm water. Make a well in the centre, add the liquid ingredients and mix with a wooden spoon to bring the dough together. If the mixture looks dry, add a little more water, splashing it in 1 tablespoon at a time.
Knead the dough on a lightly floured surface for 10 minutes or in a mixer with a dough hook for approx. 7 minutes. Dough should appear smooth and elastic.
Place dough into a lightly oiled bowl, turn once to coat the surface, cover with plastic wrap and allow the dough to prove in a warm place until doubled in size (approx. 1 hour).
Grease a loaf tin with oil. Knead the dough again for approx. 5 minutes and add most of the seeds while you knead, reserving some to sprinkle on top.
Shape the dough to fit the tin, cover with cling wrap and allow to prove again for approx.. 40 minutes until it has nearly doubled in size again.
Pre-heat oven to 200°C (180°C fan forced). Glaze the top of the loaf with egg yolk and sprinkle the remaining seeds on top. Bake in the oven for 40-45 mins until golden brown. The bread is ready when you tap the bottom of the loaf and it sounds hollow.
Remove the bread from the oven, turn it onto a rack and cool completely before slicing.