I used my processor to knead the dough. Pour the warm milk into a small bowl. Add the yeast and a tsp of the sugar and mix well. Set aside for about 10 minutes till it becomes frothy.

Then pour it into the bowl of the processor and add all the other ingredients listed up to the flours. Add the whole wheat flour and 1 1/2 cups of all-purpose flour. Knead, adding a much more flour as necessary until it comes together as a somewhat sticky dough.

Turn it out onto a floured counter and then knead by hand until smooth and elastic, resisting temptation to add more flour than absolutely necessary. The dough should border on a sticky consistency. Shape into a ball, and place in a well-oiled container turning it round to coat well. Cover loosely and let it rise for about 2 hours or so or until double in volume. To check if it's ready, poke a hole in the top of the dough. If the hole fills up, it hasn't risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays and the dough remains otherwise intact, it’s ready.

Lightly press out the air and divide the dough into 7 equal portions. Shape each into a smooth ball. Place one ball in the centre of a lined or greased baking tray. Arrange the remaining 6 balls of dough closely around this to form a flower. Loosely cover and let it rise till almost double (about 45 minutes to an hour).

Lightly brush the top of the dough with milk or cream and sprinkle with the pearled sugar if using. Bake it at 180C (350F) for about 30 minutes until the bread is a deep golden brown in colour. Serve warm or at room temperature with butter and jam or just as it is dunked in a cup of hot tea or coffee.