Return the dough to the bowl, cover and leave for 15 minutes By this time the dough should have risen by half Generously dust a tea tray with flour. Tip the dough out on to a work surface and dust the dough lightly with flour. Lightly knead for 30 seconds, or until it begins to stick to the surface. When this happens, scrape the dough back into the bowl, rub more oil on the surface, cover and leave for 10 minutes Once again, tip the dough out on to the work surface.

Place in a bowl and cover with a clean cloth and leave in a warm place for 10 minutes Place dough on a work surface. Stir together with a fork, then work the mixture into a dough ball with your hands Rub a teaspoon of oil over it. Cover the bowl with clingfilm and leave in a warm place for 30 minutes Add the wholemeal flour, cider vinegar, syrup and salt. Transfer to a cooling rack and cook the rest.Cool before slicing Toast and serve with butter.. 300g/10oz strong white flour 1 tablespoon wheatgerm 200g/7oz raisins 350ml/12fl oz warm water 2 teaspoons dried yeast 200g/7oz wholemeal flour 3 tablespoons golden syrup 3 teaspoons cider vinegar 1 teaspoon fine sea salt Corn or sunflower oil for kneading the dough For the dough, pour the water into a bowl Add the raisins, wheatgerm and yeast and stir with a fork Next add the white flour and mix well. Cut the dough into rounds roughly 9cm (31/3in) across.Transfer the cut pieces on to the tray, cover and leave to prove in a warm place for 30 to 45 minutes.

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Preheat a frying pan over a low flame. By this time the dough should have risen by half.Generously dust a tea tray with flour.

Cool on a wire rack.English muffinsMakes 12 muffins300g/10oz strong white flour 1 tablespoon wheatgerm 200g/7oz raisins 350ml/12fl oz warm water 2 teaspoons dried yeast 200g/7oz wholemeal flour 3 tablespoons golden syrup 3 teaspoons cider vinegar 1 teaspoon fine sea salt Corn or sunflower oil for kneading the doughFor the dough, pour the water into a bowl Add the raisins, wheatgerm and yeast and stir with a fork Next add the white flour and mix well. Cover the bowl and leave for 10 minutes.Tip the dough on to an oiled, floured work surface and lightly knead about 10 times Round the dough into a ball, and return to the bowl Cover and leave in a warm place for 15 minutes. Good bread sells itself." It's not an easy job, but it's not one he would ever think of giving up. "Baking is not just a job," he says, "it's a way of life".When I ask what's at the heart of this new "movement", Lepard replies, "Incredible arrogance.