Step 1: 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.
Step 2: Knead for 10 minutes by hand or five in a stand mixer with a dough hook.
Step 3: Form into a ball and place in an oiled bowl covered with cling film.
Step 4: Leave somewhere warm to rise for about an hour until doubled in volume.
Step 5: Gently pull the dough out of the bowl onto an oiled work top and dimple out with your fingers to disperse the gas.
Step 6: 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.
Step 7: Turn it over and tease the sides down and under until you get a cob shape.
Step 8: Place this into a greased 2 lb loaf pan and squash it down until it fills the base.
Step 9: 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.
Step 10: Brush gently with the glaze and bake for approx thirty minutes.
Step 11: 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.