Step 1

Weigh all dry ingredients together and add them to a large mixing bowl.

Step 2

Mix water, vinegar and yoghurt together and add to the dry mixture.

Step 3

Stir initially with a wooden spoon, then turn on to a clean kitchen surface and start kneading.

Step 4

Knead the bread for at least 10 minutes to make sure the gluten is nicely woken up and developed. The dough should be elastic and smooth.

Step 5

Leave in a bowl covered with a tea towel to double in size. This might take anything up to 45-60 minutes, depending on your room temperature.

Step 6

Once risen, shape your dough into the final shape and leave to prove once more. I use prooving baskets for this bread, because of their traditional look and because you get a better crust.

Step 7

Once doubled in size (this time it will take it shorter time for the dough to rise) turn carefully on to the baking tray, cut the top of the bread with a sharp serrated knife and put straightaway to a preheated oven.

Step 8

The bread should go into a very hot oven. I usually preheat my fan assisted oven to 250 C, but whatever the highest setting on your oven is, will be just fine.

Step 9

After the first 10 min, turn the oven down a little, to about 220C. This really depends on how brown you want your bread to be.

Step 10

Carry on baking for another 20 min or so, then check if your bread is ready by knocking on the bottom of the bread. If the bread sounds hollow, it's done, if not add it in for another 5 minutes.

Step 11

Leave to cool on a wire rack.