Method:

• Begin by preparing the dough. Add the dry ingredients to a bowl and stir to combine
• Add the wet ingredients to the dry ingredients. Using clean hands, bring everything together to create a rough dough
• Knead the dough on a lightly floured surface for 10 minutes. Return the dough to the bowl, cover with a clean tea towel and set to one side (ideally somewhere warm)
• 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 rapeseed oil and set to one side
• Once the dough has proved, gently shape it 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 another hour
• Preheat the oven to 200 degrees (gas mark 6)
• Once the dough has proved for the final time, put the loaf tin in the pre-heated oven. Bake for 35-40 minutes, or until there is a hollow sound when tapping the surface of the loaf
• 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.