Preheat the oven to 150ºC.
Mix all the ingredients in a bowl, then pack into a loaf tin lined with parchment. Place the loaf tin in a roasting tin with water half way up the sides of the loaf tin. Keep an eye on the water level, topping up as necessary.
Bake for 1 hour 45 minutes, then remove from the oven. Leave to rest for 30 minutes.
Cover the top of the loaf tin with foil, then weigh down with something heavy (such as tins of tomatoes etc) and leave in the fridge for 24 hours, before turning out and slicing.
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