Ingredients

For the flying sponge

120g stoneground wholemeal flour

210g water

6g fresh yeast

For the main dough

180g stoneground wholemeal flour

336g flying sponge

6g salt

30g unsalted butter (soft)

Method

Make the flying sponge

Put the flour, water and yeast into a bowl. Mix, cover with cling-film and leave in a warm place for 40 mins or until the mixture has dropped.

For the main dough

Add the flour and salt to the flying sponge. Mix to combine until the dough clears the bowl. Knead until the dough starts to become stretchy. Add the butter and squeeze into the dough. Continue the kneeding until a smooth dough is obtained. Rest for an hour or until at least doubled in size.

Press the air out of the dough and form back into a tight ball. Rest for 30 mins.

Press the air out of the dough and form back into a tight ball. Rest for 15 minutes.

Roll the dough into a 14" sausage. Tie into a thumb knot. Place on a baking tray lined with baking parchment covered with a plastic bag for 20 minutes.

Bake at 230°C for 25 minutes.

Remove from the oven and allow to cool on a wire rack. Enjoy with butter and your choice of filling.