Combine the dry baker's yeast with 100 ml of warm water in a ramekin.

Stir in the sugar, if using, and let the yeast mixture stand until lightly foamy.

Add the extra-fine wheat semolina and salt to a mixing bowl.

Pour 220 ml of warm water, soy milk, and vegetable oil into the semolina.

Mix the dough, then add the activated yeast mixture.

Rest the dough for 10 minutes, then oil your hands.

Knead the dough for a few minutes until it forms a fairly smooth ball.

Oil the dough ball, then place it back in the mixing bowl.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled in size.

Press the risen dough to release excess gas, then transfer it to an oiled work surface.

Roll the dough into a flat rectangle using a rolling pin.

Roll the rectangle tightly into a loaf shape, then place it in the loaf pan.

Cover the loaf pan with a clean kitchen towel and let the dough rise for 30 minutes.

Preheat the oven to 180°C (356°F), then brush the loaf gently with soy milk.

Sprinkle the top with mixed seeds, if using, then bake until golden brown.

Bake at 180°C (356°F) for 25 to 30 minutes.

Remove the bread from the loaf pan, then cool it completely on a wire rack before slicing.