Step 1

Mix the flour, molasses and salt, and put into the mixing bowl of an electronic food mixer with a dough hook. Measure out 300ml luke warm water and, in a separate bowl, mix add a quarter of the water with the yeast to make a cloudy liquid, ensuring the yeast is well dissolved.

Step 2

Add this to the flour, salt, and molasses mix, and start the mixer on the lowest speed. Start to add the remaining water to the mix and slowly beat until it starts to form a dough. Add the Marmite and beat on medium speed for 12 minutes. After 12 minutes, take the dough out of the machine and knead for a further 5 minutes by hand on a floured surface. Put into another clean bowl, cover with a damp ta towel and leave to prove for six hours in a warm place, or overnight in the fridge. Once proved, take out of the bowl and place back into the food mixer with the dough hook and start to knock back the dough on medium speed for 10 minutes, then take out of the mixer.

Step 3

Line a loaf tin with melted butter and dust with flour. Shape the dough into an even sausage shape and put in to the loaf tin. Prove the dough again for 6 hours covered with a damp tea towel. Once doubled in size, bake at 160C/fan 180C/gas 3 for 45 minutes. Best served warm or toasted.