Ingredients

600g Shipton Mill Organic Whie bread flour

6g Sea salt

12g Rapeseed oil

370ml Water

18g Runny honey

12 g of dried Yeast

Method

Place 50ml of the water with 6g of the honey in a small container and warm in the microwave. Add the yeast and mix together. Stand for 10 mins. or so

Next put all the rest of the ingredients into a bowl and and the yeast/water.

I use a mixer for this next bit, mix for aproximately 10 mins at a medium speed.

Bulk ferment until doubled in size.

Then knock back, shape and leave for about 30 mins to rise. I usually use a loaf tin for this bread as it makes great toast and the slices are the right shape.

Heat the oven to 220C.

Slash the top of the dough and dust with Dark Rye flour.

Cook the loaf at this temperature for 10 mins then reduce to 190C for 30 mins or so.