Method:

• Preheat oven to 200 degrees and line a 25 cm long bread pan with baking paper.
• Mix all dry ingredients, including optional toppings, in a bowl.
  
• Add all wet ingredients, order not important.
  
• Mix first with a wooden spoon and then knead by hand for at least 2 minutes. The dough should be moist and soft at first and then become drier. After 2 minutes of kneading, the dough should be soft but
  not sticky.
  
• Set aside for 10 minutes.
  
  
• Shape the loaf into the desired shape but do not press to flatten it so as not to create a compact loaf. Smooth the outer surface of the loaf with a wet hand to smooth out any imperfections or holes and spread the topping ingredients and press gently.
  
• Bake for 45-65 minutes (depending on the oven) on the middle shelf.
• After 45 minutes, insert a knife into the middle of the loaf. If it comes out clean, the bread is ready. If not, lower the temperature to 140 degrees and continue bakin, checking it every 10 minutes until the knife comes out dry.
• Remove from the oven, cool thoroughly before cutting - at least two hours for best results.
  
• Slice into thin slices and store in a sealed box or bag in the refrigerator for up to 5 days or aprox. 3 months in the freezer.