800 g flour. Try 600g strong white and 200g whole meal we have gone up to 300g whole meal but found it just too much
45g butter

500ml of warm water typically 40c

15g salt

8g instant active yeast

mix the flour salt and butter in large bowl to crumb add the yeast thoroughly. Add the water a little at a time to bring it all together try not to get it too wet as it will be sticky and harder to knead. When all the flour has come away from the bowl tip out to a clean surface and start to knead. Depending on how much water you added anywhere from 10 to 15 minutes. When the dough has an elastic skin place in oiled bowl cover and let it rest. This can take over an hour.

pepare your 4lb loaf tin. I spray mine with a little oil

turn out the dough and gently knock back and then fold in ot it's self 2 or 3 times till you have a sausage shape with the folds underneath place in your tin and let rest again cover it with a poly bag and see it rise just above the lip of the tin. About an hour

prepare your oven to 200c fan with a tray of water in the bottom

when the dough has risen place in the oven for 35/40 minutes the top is golden brown

enjoy