The actual making, the way I do it, is a bit laborious.
Mix all the dry ingredients plus the treacle, oil, and egg.
Separately mix the yeast, warm water, a pinch of sugar,and a bit of flour, and let it ferment for a while (ideally until it goes frothy, but that's not essential).
Add the liquid to the dry ingredients and roughly knead together. Leave for a while, then start kneading in earnest. There's a wide range of acceptable consistencies, but drier is easier to handle and the loaf will keep its shape better. Add warm water to suit.
The dough should start kneading cleanly (not sticking to your hands). Wipe olive oil over the dough ball, cover loosely (I use cling film) and leave somewhere warm to rise to around 3 to 4 times its size.
Prepare whatever you're going to bake it in (bread tin, tray, oven dish), gently punch the dough down, and put it in its final receptacle. Start the oven on around 170C (or gas 7).
Once the dough has risen to around twice the size it was when punched, stick it in the oven for 45 mins. After 5 mins turn the temperature down to 150C (gas 5/6).
When it's finished tap it out of the tin and stand it on a rack to cool (the bottom might go soggy if it's left on a flat surface).
Optional extras: brush with beaten egg or with milk before baking. Add sunflower seeds or any interesting extra ingredients to the dough. Use honey instead of treacle (or just sugar).
