I use an electric mixer with a dough hook attachment but you can do this by hand

Put all the dry ingredients into the bowl add all wet ingredients with the mixer on a slow setting - or stir in by hand

Knead the dough for several minutes (about 10 by hand) until it is soft and elastic - it should all be one ball and not stick to the bowl but be springy to touch

Cover the bowl with a tea towel or greased cling wrap and leave in a warm place to rise for about 1½ hours

Dough should have doubled in size. Punch it to knock all of the air out of it and knead for a couple of minutes. Separate into 2 equal sized balls and place into 2 lightly greased and floured loaf tins. Cover and leave to prove for around 45 minutes

If you want a farmhouse style loaf cut slashes into the top before proving, they will open up as the loaf rises. Sprinkle flour over top of loaves before placing in oven. If you want a softer, glazed loaf then brush with melted butter once removed from oven

Heat oven to 200ºC 400ºf gas mark 5 Bake loaves for 30 minutes. Remove from oven and immediately turn it onto cooling rack