Easy to make, satisfying to eat, this bread is heaven. If you want to switch up the recipe, swap out 1 cup of white flour for 1 cup of rye, or wholemeal or spelt. A low-gluten flour will give a lower rise but the deeper flavour is worth it, in my opinion. Remember that there is no kneading in this recipe: once the dough has risen, handle it gently to keep the air in. This freezes well and is dense and moist and dense - it's a 4-5 minute toasting job. It's so good toasted!