Rub some oil around the inside of 1kg/2lb bread tin.
Put the flour, yeast, sugar, and salt into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
Knead the dough for another 100 presses.
Shape the dough and put it into the prepared tin.
Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.
Pre-heat the oven.
Remove the mixing bowl and bake the loaf for 40–45 minutes.
Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked.
Leave to cool on a wire rack.
1kg/2lb bread tin and mixing bowl
220˚C, Fan 200˚C, 425˚F, Gas 7
I tried this flour to make 2 loaves i.e. double recipe quantities as printed on the pack. However it was missing the '100 presses' kneading instruction and I had kneaded it using a mixer with a dough hook. The mix was very sticky and difficult to work and shape without adding some extra flour. The resulting loaf was a little heavy with a thick crust, but it was delicious with some cold butter or good olive oil. It also works well as a base for smoked salmon and sour cream bites. I'll try again with less water hoping for a less sticky dough and a lighter baked loaf. A coating of seeds before baking might add an extra flavour dimension.