Grant loaves

Finally I have found a no knead recipe that works well with my home ground flour! It is from the 1940s by a lady called Doris Grant. I made a small loaf today to try it out and it is very tasty, despite me forgetting about it and leaving it in the oven for an hour, rather than 30 minutes!
For a small loaf (can be doubled for a large loaf)

260g wholemeal flour (at room temperature or slightly warmed in a low oven)
1 tsp salt
1/2 tsp sugar (muscovado sugar to give taste)
1 tsp quick yeast
200 ml hand hot water

Mix together the dry ingredients. Form a well in the centre and pour in the water. Mix together well with a wooden spoon to form a dough. All the flour should be incorperated - none left in the bowl. Add more water if needs be - it is better for the dough to be too wet than too dry.
Stretch the dough into a rectangle and fold over the sides to form a log shape. Place in well buttered loaf tin (don't scrimp on the butter - it is a total pain to try and get stuck bread out. Trust me!) and cover loosely with oiled clingfilm. Leave to rise until doubled. This takes anywhere from an hour to several hours at room temperature. I prefer a slower fermentation for taste and nutrition purposes so I leave it in the fridge overnight.
Bake at gas mark 6 for 30 minutes (40 minutes for a larger loaf) and turn out onto a cooling rack immediately.