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 in a warm place for a few hours or in the fridge overnight. It should more than double in size.

In the morning turn out onto a floured board and gently knock the dough back. Shape the loaf, place in an oiled and floured 1lb loaf tin. Leave somewhere warm until doubled in size again.

Place in a preheated oven at GM7 / 220C / 425F and bake for about 40 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.