Peel and finely dice the onion and chop the sage leaves, you could also chop in a food processor.
Sauté the onion and sage leaves in 2 tbsp of Olive Oil until the onion starts to turn brown. Leave to cool.
Add the remaining dry ingredients into food processor with dough hook or mixing bowl. Add the sautéed sage and onion mix. Start the processor and slowly add the water, without a processor slowly stir in the water. Mix until you have a dough.
Knead the dough on a clean, dry, floured surface for 5 minutes, or 15 minutes if you didn't use a food processor.
Cover the dough and leave in a warm place to rise for 1 hour. My multicooker has a 'Yoghurt' setting that is ideal. Also my combination oven has a 'Prooving' setting to achieve the perfect temperature.
Place the dough in a oiled loaf tins, brush with soya milk and sprinkle on the decorative seeds.
Bake at 220C/410F/Gas 7 for 30 minutes.
You can leave your bread to cool, although I think it is best enjoyed fresh and warm.