Combine all the dry ingredients including yeast into a large bowl.

Add the water  or other liquids and stir the ingredients until most of the dough has joined together. (It should look shaggy and rough)

Place dough onto a floured board or kitchen bench and knead for approximately 10—15 minutes until the dough looks smooth.

Place dough back into the mixing bowl and cover with either glad wrap or a plastic bag. Let dough rise until it’s doubled in size, which should take approximately 50 mins. (If you would like your dough to rise quicker then fill your sink with hot water and place bowl in sink)

After dough has doubled in size, knead out all air pockets (dough should be back to original size)

Roll out and place dough into desired bread tin (the dough should weigh approx 800 gms)

Cover and allow to rest until double in size again.

Bake in preheated oven at 210 degrees for approximately 15-20 mins and cool on a wire rack.

If you would like to put seeds or herbs on top of your loaf, spray dough with water and sprinkle on seeds.

Variation of crust is as follows:

• Flour Crust - dust the dough with flour before baking and cover with tea towel after cooking.

• Hard Crust - spray dough with water before cooking.

• Soft Crust - brush dough with milk.

• Shiny Crust - brush the dough with egg wash (1 egg with 1 tablespoon of milk)

• Butter Crust - brush melted butter over the top of the crust just after taking it from the oven.