Ingredients
Serves 6
Method
- Stir the and together in a warm bowl. Add 100g of the and stir until you have a sticky batter. Cover and leave for at least 2 hours (or overnight).
- Pour the into the batter and mix.
- Add the remaining and into a large bowl and tip in the batter. Stir until you have a soft sticky dough. Cover and leave for 15 minutes.
- Rub 1 teaspoon of onto the worktop and another teaspoon over the top of the dough.
- Put the dough onto the oiled surface and knead for 15 seconds. Place back into the bowl, cover and leave for 45 minutes, kneading it twice more during this time.
- Lightly the work surface and place the dough seam-side up on it. Pat it out into an oval about 20cm wide.
- Roll it up very tightly and then roll into a long sausage shape, pressing the ends into points.
- Place the dough seam-side down on a baking sheet, cover and leave for 45 minutes or until doubled in size.
- Heat the oven to 220°C, gas 7, with a small dish of water at the base of the oven.
- Dust the top of the bread with and with a serrated knife, make a slash along one side.
- Bake for 20 minutes then reduce the heat to 200°C, gas 6, and bake for another 15-20 minutes until golden brown.
