Place all ingredients into TM bowl. Mix for 10s on speed 5.
Place dial on and knead for 3 minutes on interval speed.
Lightly spray the bread tin with oil spray or wipe with a small amount of oil to prevent sticking.
Scrape dough into bread tin and leave to prove for at least 9 hours. I leave mine in a cold oven until it is almost to the top of the tin.
Preheat oven to 200C.
Bake at 200C for 45 minutes or until bread sounds hollow when tapped on the bottom of the loaf. Tip out of the tin and cool on a cooling rack.