How to Make
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Pour the water into bowl, add the yeast and swirl until it is dissolved. Add the other ingredients.
Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
Cover with cling film and leave to prove until doubled in size (in a warm place for an hour or in the fridge overnight).
Turn out onto a floured surface and gently knock the dough back. Shape the loaf, place in an oiled and floured 1kg loaf tin. Leave somewhere warm for 30 - 40 minutes until risen.
Place in a preheated oven at GM7 / 220C / 200 Fan and bake for about 35 minutes. For a crustier loaf place a small dish of water in the oven under the loaf.
When it is done it should turn out of the tin and sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.