Get a medium sized bowl and put in the flour salt and yeast, make a well in the middle.

Add the water and honey slowly into the well, use your hands or a wooden spoon to mix the water and honey into the flour to make a dough.

Put the dough onto a floured work surface and knead for 10 minutes, the dough will bounce back at you when you push your finger into it when it's ready.

Put your dough into a oiled bowl and cover with a tea towel to rise in a warm place for 2 hours or until the dough has doubled in size (you can heat the oven for 2 minutes and then turn off the heat and place your bowl into the oven whilst the oven cools down for fast rising)

Oil and parchment a loaf tin and leave it to one side,
Flour a surface again and tip out your dough, push out the air and shape into a rugby sized ball and place it into your loaf tin. (You can slash the top of the dough with a sharp knife if you would like to add detail)

Heat the oven to 220 degrees Fill up a heat proof dish with some water and place your loaf into the oven and the water on the rack below it.
Bake for 15 minutes

When the 15 minutes is up lower the temperature to 190 degrees and bake for another 30 minutes (if the top is looking too dark you can cover it with foil for the remaining time)

Allow to cool completely on a wire rack before slicing.

Enjoy