Preparation:

1. To all of the warm water add the yeast and sweetener and allow to sit for 10 minutes or until it gets a thick froth on top.

2. Add all of the dry ingredients to a large mixing bowl and stir to combine.

3. Add the yeast mixture to the dry mix in the large bowl and stir to combine. It will thicken quickly. 

4. Stir vigorously for 3 minutes until it creates a big thick elastic ball.

5. Turn the mixture into the baking pan and cover with a cloth then leave in a draught free warm spot for 1-2 hours to rise slightly.

6. Preheat oven to 180 degrees Celsius and bake for 1 to1 hour & 10 minutes. It should sound hollow when tapped with the back of your hand. 

7. Remove from the pan as soon as possible so that it does not sweat which will be the crusts soggy. 

8. If you like extra crispy crusts return the loaf to the oven and bake uncovered for another 5-10 minutes.

9. Allow to cool slightly and enjoy warm with your favourite spread.

10. Stores well in a vented container. If you live in a warmer climate make sure to refrigerate to maintain freshness and prevent mould. 

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NOTES:

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• You can turn the light in the oven and place the bread inside to prove and rise. 

• If you are going to freeze you may find it best to pre slice then place sheets between the slices so that you can remove them as needed without having to defrost the whole loaf.  

• Can also be enjoyed straight from the oven warm while the crust is still crisp! 

• Stores well in a vented container. If you live in a warmer climate make sure to refrigerate to maintain freshness and prevent mould. 

• Keeps well for at least a week. May be frozen.