Simple homemade granary bread, perfect for toasting

1. Mix the yeast, sugar and a small amount of the warm water together in a bowl to activate the yeast.

2. Mix together the flour and salt.

3. Add the yeast mixture and then the rest of the warm water and olive oil to the flour and salt mixture.

4. Mix all ingredients together until a smooth dough is formed; remove from the mixing bowl onto a floured surface.

5. Knead the dough for approximately 5 minutes until it takes on a more elastic, stretchy character.

6. Place in a floured bowl and cover with cling film, leave to prove in a warm place until the dough has doubled in size, approximately 20 minutes.

7. As soon as the dough has doubled in size it is time to "knock it back", this is done by kneading the dough for another 5 minutes to remove all of the large air bubbles and evenly distribute the small air bubbles.

8. If making a loaf, roll out the dough on a floured surface into a large rectangle then tightly roll it up. Pinch together the seam on the bottom of the bread and transfer to a lined baking sheet making sure the seam is on the bottom of the loaf, the loaf should be a long sausage shape.

9. If making bread rolls evenly split the dough into 12 pieces and shape into small balls, transfer to a lined baking sheet.

10. Cover the bread with cling film and leave to double in size once more in a warm place.