Mix all the ingredients in a large bowl, taking care not to put the yeast on top of the salt. If you are using dried or instant yeast, leave it to froth for about 15 minutes in a little warm water before adding it.
Knead well with your hands and knuckles, then leave to rise for an hour, I kneaded my dough until it was silky and very elastic. Cover lightly with some oiled cling film and then a tea towel.
Oil a 2 lb loaf tin. Tip the dough out onto a lightly floured surface and mould into a sausage shape . Put back in the tin and leave to rise for 30 minutes to 1 hour. I covered my dough once more.
Preheat the oven to 230°C/450°F. Dust the top of the dough with flour, put the tin in the oven and bake for 35 minutes.
Take out of the oven and turn the loaf out onto a wire rack to cool.
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|Serving Size: 1 Serving (664g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 132 (6%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 15.9mg||1 %|
|Potassium 437.3mg||12 %|
|Total Carbohydrate 512.1g||151 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 506.3g|
|Protein 6.8g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2126
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