I'm a baker-my 6-ingredient minimal kneading bread turns out perfect every time

In a world full of complex sourdoughs, sometimes I like to return to the basics: a delicious granary loaf. Granary bread is my favourite, and it's made using a mixture of white and whole wheat flour, with cracked grains of malted barley and sometimes oats. My recipe is super simple to make, requiring minimal kneading, no stretch and folds and only one resting time.

It's completely foolproof, and over the years I've been making it, it's never gone wrong. It's got minimal ingredients too, a perfect healthier bread option. For this recipe, you'll need to make sure you have a 2lb loaf tin to hand.

Ingredients:

• 500g bread flour (320g granary and 200g white)
• 7g fast-action dried yeast
• One teaspoon of salt (or half a teaspoon of salt flakes)
• Two tablespoons of light olive oil
• One tablespoon of runny honey
• 300ml warm water

Method:

Put both bread flours into a bowl, with the yeast on one side and the salt on the other.

This is really important as salt kills off yeast, meaning it may not rise if it comes into contact with it.

Next, measure out 300ml of warm water into a jug, then mix in the oil and honey. It won't completely dissolve, but as long as it's lightly mixed.

Simply pour the mixture into the bread flour and gently stir until well combined.

Once combined, knead by hand for at least 12 minutes. I use a stand mixer with a dough hook attached and let it knead for around 10 minutes. If too dry, I'll add a little more flour.

Once smooth, I put the dough into a 2lb oiled loaf tin, lightly flour the top and cover it loosely with clingfilm.

After one hour, the dough will have doubled in size, and it's ready to bake. Preheat the oven to 200°C/180°C Fan and bake for 32-35 minutes, until golden brown.

Leave the tin to cool for a few minutes before turning the cake out onto a cooling rack and allowing it to cool completely.

I find that this bread lasts for around three to four days when stored in a bread bag, which is much longer than a white loaf of bread.