500g granary, strong wholewheat or white bread flour (I used granary)
7g sachet fast-action dried yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
Tip the flour, yeast and salt into a large bowl
and mix together with your hands. Stir 300ml
hand-hot water with the oil and honey, then stir
into the dry ingredients to make a soft dough.
Turn the dough out onto a lightly floured
surface and knead for 5 mins, until the dough
no longer feels sticky, sprinkling with a little
more flour if you need it.
Oil the loaf tin and put the dough in the tin,
pressing it in evenly. Put in a large plastic food
bag and leave to rise for 1 hr, until the dough has
risen to fill the tin and it no longer springs back
when you press it with your finger.
Heat oven to 200C/fan 180C/gas 6. Make
several slashes across the top of the loaf with
a sharp knife, then bake for 30-35 mins until the
loaf is risen and golden. Tip it out onto a cooling
rack and tap the base of the bread to check it
is cooked. It should sound hollow. Leave to cool.