In one (smaller) mixing bowl, mix the flour and salt together and set aside. This is the dry mixture

In another (larger) mixing bowl, weigh out the yeast, add the water and stir until the yeast has dissolved. (You will need slightly less water if you're using Kamut flour.) This is the wet mixture

Add the dry mixture to the wet mixture. Combine with a wooden spoon and then your hands until they come together to form a dough

Cover with the bowl that had the dry mixture in it and let stand for 10 minutes

Knead the dough as instructed in photos I, J & K in the illustrated page here

Cover the bowl again and let stand for 10 minutes

Repeat steps 5 & 6 twice, then step 5 again. Cover the bowl again and let rise for 1 hour

Punch down the dough with your fist

Lightly dust a clean work surface with flour

Remover the dough from the bowl and place it on the floured work surface

Gently flatten into an oval. Fold the right end over into the middle, then the left

Press down slightly to seal the dough together. You will now have a roughly rectangular shape.

Pull & fold the top of the rectangle one third of the way toward the middle, pressing it into the dough

Swivel it 180º and keep folding as in step 13 until you have a shape roughly the size of your loaf pan

Place the dough inside the prepared loaf pan, seam-side down

Cover the loaf pan and let rise until slightly less than double the size - about 30-45 minutes

About halfway through the rising, preheat the oven to 240ºC/450ºF/Gas mark 9. Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and set aside

When the dough has finished rising, remove the bowl or covering

Place the bread in the preheated oven. Pour the reserved cupful of water carefully onto the hot roasting pan and lower the temperature to 220ºC/425ºF/Gas mark 7

Bake for about 35 minutes or until brown

Turn the bread out of the loaf pan and set on a wire rack to cool