Mix together the dry ingredients in a large bowl.
Add the water gradually until all the flour is picked up, and a rough dough is formed.
Tip the shaggy dough out onto a work surface and start kneading for roughly 5 minutes. The dough should be smooth and soft.
Place in a lightly oiled bowl and rest for 1 hour or until doubled in size.
Tip out of bowl, shape into a round loaf, and place on a baking tray and cover. Alternatively, shape and place in a 2lb/900g loaf tin.
Turn oven on to 200C fan.
Rest dough for 45 minutes.
Before baking, use sharp kitchen scissors to cut a cross in the middle of the loaf.
Bake for 30 minutes. The bread should look golden brown and should sound hollow underneath if tapped.