Granary Sandwich Loaf

Sift the flour and salt into a large bowl. Stir in the yeast and sugar. Make a well in the centre and gradually mix in the water and oil until the dough comes together. Add more water if it is too dry.

Turn out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Put the dough into a lightly oiled bowl and cover with a damp tea towel or lightly oiled cling film. Leave to rise in a warm place for 1-2 hours until doubled in size.

Grease 1kg|2lb loaf tin.

Turn the dough out onto a floured surface and punch down. Flatten out into a rectangle and roll up from the short end.

Put into the tin, seam side down and tuck the ends underneath. Cover with a damp tea towel or lightly oiled cling film and leave to rise in a warm place for 30-40 minutes until doubled in size.

Heat the oven to 200°C (180° fan) 400°F gas 6.