Method

1. Make a well in the centre of the flour, either in a bowl or on a board. Mix the yeast with about 100ml of the water and pour into the well. Sprinkle a little flour from the edges over the top, then leave for 30 minutes to 2 hours to activate the yeast. You can also leave it in a cool place overnight.

2. Sprinkle the salt around the very edges of the flour, making sure it does not come into contact with the yeast at this stage.

3. When ready, begin to combine all the ingredients, adding more water gradually until you have a soft but not sticky dough. Knead by hand for 20 minutes, or in a stand mixer for 10 minutes, until the dough is supple and smooth.

4. Cover with a damp cloth and leave for 2-3 hours until the dough has increased significantly in size. Punch back with a quick knead, then shape into two rough loaves and place each into a greased 1lb loaf tin. Cover again and leave to rise for 30-40 minutes. To test if ready, gently push a finger into the top if it takes more than 30 seconds to fill back, the dough is ready to bake.

5. Preheat the oven to 220°C. Slash the top of each loaf lengthways, or make a few cuts at intervals about 3mm deep. Bake for approximately 40 minutes, or until the internal temperature reaches 94°C. The loaf will sound hollow when tapped, but temperature is the surest indicator.

6. Turn out onto a wire rack to cool. For a soft crust, wrap in a damp tea towel while it cools. Store in a cloth bag. After two days it is best used for toast. The bread can also be sliced and frozen.