Mix all the ingredients together using 200mls of the water. If it seems a little dry add a little more water just a drop at a time. It should be a softish slightly sticky dough.
Knead for 10 minutes by hand or five in a stand mixer with a dough hook.
Form into a ball and place in an oiled bowl covered with cling film.
Leave somewhere warm to rise for about an hour until doubled in volume.
Gently pull the dough out of the bowl onto an oiled work top and dimple out with your fingers to disperse the gas.
Fold the dough over towards yourself bit by bit firming each roll with your thumbs as you go. When you have a sausage fold it into thirds like a busines letter.
Turn it over and tease the sides down and under until you get a cob shape.
Place this into a greased 2 lb loaf pan and squash it down until it fills the base.
Place the tin inside a plastic bag and leave for 30-40 mins until it has risen again. You will know when it is ready if you very gently shake the end of it trembles a bit like a jelly.
Brush gently with the glaze and bake for approx thirty minutes.
The loaf will sound hollow when tapped on the underside when it is done. If not pop it back in the tin and bake for a further five minutes and check again.