Directions

• Rub some oil around a 1kg/2lb loaf tin, or insert a baking liner and pre-heat the oven.

• Put the flour into a large mixing bowl, add 150ml water and 2 spoons of the oil. Mix with a fork or pastry cutter to make fine breadcrumbs without any lumps.

• Measure the bicarbonate of soda, sugar, salt and Vitamin C (if used) into another bowl and stir to combine.

• Measure the yoghurt and 100ml water into a third bowl and mix well.

• Cover all the bowls and leave them in a warm place for 20 minutes.

• Sieve the prepared soda mix onto the prepared flour and mix again with a fork, breaking up any lumps.

• If using lemon juice, add it to the prepared yoghurt, stir and add everything to the flour bowl.

• Continue stirring until all the flour is combined and forms a thick batter.

• Drizzle the remaining oil over the sticky batter/dough and turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.

• Tip the dough onto the prepared tin and smooth the top.

• Put the bread into the hot oven, close the door and reduce the temperature immediately to the lower heat.

• Bake for 60 minutes.

• Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.

• Cool completely before slicing.