Method:

• Begin by preparing the dough. Add the dry ingredients to a bowl and stir to combine
• Add the wet ingredients. Using clean hands, bring everything together to create a dough
• On a lightly floured surface, knead the dough for 10 minutes. Return the dough to the bowl once complete
• Cover the bowl with a clean tea towel and set to one side
• Allow the dough to prove. This will take around 1 hour. The dough should double in size
• Grease a 2lb loaf tin with a little sunflower oil and set to one side
• Once the dough has proved, remove it from the bowl. Knead the dough for a further 5 minutes
• Shape the dough into an oblong and transfer it to the loaf tin. Cover with a clean tea towel and set to one side
• Allow the dough to prove again. This will take around 30 minutes
• Preheat the oven to 200 degrees (gas mark 6)
• Once the dough has proved for the final time, dust the top with a little flour then score using a sharp knife or a bread razor
• Put the loaf tin in the pre-heated oven and bake for 30-35 minutes, or until there is a hollow sound when tapping the surface
• Once baked, remove from the oven and set to one side. Allow to cool before removing from the tin and transferring to an airtight container

This recipe serves 4.