• 450 g/1 lb/4 cups wholewheat flour
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1 sachet micronized/active dry yeast
• scant 300 ml/10 fl oz/l¼ cups warm water

Pre-heat the oven to 220°C/425°/Gas mark 7. Mix all the dry ingredients together, add the water and knead the dough for at least 6 minutes if using dough hooks, and 10 if by hand. If using a loaf pan, grease it liberally and place the dough in it. Cover with a cloth or plastic wrap and leave in a warm place until it has filled the pan (about 1 hour). If you are not using a loaf pan, simply place the dough on a baking sheet and cover with a bowl. Bake for 45 minutes.