Ingredients

Makes one 2 lb loaf

Oven temperature 200°C/180°C fan/400°F/Gas 6

1lb white bread flour

1 teaspoon roasted barley malt flour

2 teaspoons nut brown malt flour

1 teaspoon instant yeast

1 teaspoon salt

1 tablespoon oil

1 large teaspoon malt extract

1 large teaspoon treacle or molasses

200-500ml warm water

Glaze (if required) 1 teaspoon of warmed treacle or molasses.

Method

Mix all ingredients together using 200ml of water. If it seems a little dry, add more water a little at a time. It should be a soft slightly sticky dough.

Knead for 10 minutes by hand or 5 minutes in a mixer with a dough hook.

Form into a ball and place in an oiled bowl covered with cling film in a warm place for about 1 hour until doubled in volume.

Gently pull the dough from the bowl onto oiled worktop and dimple out with your fingers to disperse the gas.

Fold the dough over towards yourself bit by bit firming each roll with your thumbs as you go.

When you have a sausage fold it into thirds like a business letter.

Turn it over and tease the sides down and under until you have a cob shape.

Place into a greased and lined 2lb loaf tin and squash it down until it fills the base.

Place the tin in a large plastic bag and leave for 30-40 minutes untill risen again (It is ready if it trembles a bit like a jelly if shaken gently).

Brush gently with the glaze, if used, and bake for about 30 minutes. The loaf will sound hollow when tapped on the bottom. If not, pop it back in the tin and bake for a further 5 minutes.

Cool on a cooling tray.

TIP: Oil your hands and worktop when working with the dough to stop it sticking to you and everything else!