Put the Flour, Rape Seed Oil, Salt, Yeast and Bran in a bowl – and then add the Warm Water
Stir – and then once the dough comes together – knead for 15 minutes or so
Leave the dough in a bowl for an hour somewhere warm, covered with a clean tea towel
After an hour – knock the dough back into shape and knead for a few minutes
Coat the dough lightly with a little Flour, and then put it in a loaf tin, covered again somewhere warm for an hour
Meanwhile, pre-heat the oven to 220˚c
After an hour the bread should be one and a half times the size it was… Put it in the oven for 15 minutes before you turn the heat down to 200˚c for a further 35 minutes (add a bowl of water to the oven to create some steam for the crust)
When the time is up – the bottom of the loaf should sound hollow when you knock it… Leave the bread to cool on a rack for half an hour before slicing (it will collapse a bit if you don’t wait for it to cool down!)