Mix dry ingredients into a large bowl
Mix wet ingredients in a second bowl.
Add wet ingredients into dry.
Stir until a shaggy dough is formed.
Using your hands massage everything together for a minute.
Drizzle the bowl with oil, add the ball of dough into it, cover and leave for 10 mins.
Rub oil on your hands and the surface (this helps the dough not to stick to anything).
Remove dough from the bowl and for 10 seconds knead together. Cover and leave to rest for 20mins.
Remove dough from the bowl and for 10 seconds knead together. Cover and leave to rest for 30mins.
Remove dough and form into the shape of a log.
Oil a 9x5 inch loaf tin and transfer the log into it.
Cover and leave to rest for 70-80 mins until doubled in size.
Bake at 190℃ for 40-45 mins until risen, golden and when you knock on the tin it should have a hollow sound.
Rest the loaf for 15 mins until it's cool enough to handle, transfer to a wire rack and remove from the tin. Leave to cool until ready to serve.
I like serving it warm with butter, sea salt and a little honey.