I’ve been watching last year Oregano grow like mad this year and needed to cut it back before it went to seed. I was wondering what to do with leaves rather than just dump them in the compost when I remembered this recipe in Paul Hollywood’s Bread
book, that Kimbob’s bought me for Valentine’s
Makes: 1 loaf
Tip: I use dried yeast when making wholemeal bread as the re-activation in warm water gives the heavier wholemeal flour a helping hand to rise. Feel free to use easy bake dried yeast or fresh if you want. You don’t need to activate the Easy Bake yeast just add it to the flour and stir in.
- 400 g strong bread flour
- 100 g rye flour
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 tsp dried yeast (or 7g easy bake dried yeast\20g fresh yeast)
- 50 g butter, diced and softened to room temperature
- 1 large bunch of oregano, de-stalked and finely chopped
- 300 ml water
- Activate the dried yeast by whisking the sugar into 160 ml of the water until dissolved, then add the yeast and whisk again. Leave in a warm place for 10 – 15 mins or until 2cms of froth covers the surface, whisk again and use (Not required for Easy Bake yeast)
- Add the flour, salt and chopped herbs into a bowl and mix thoroughly
- Add the butter and rub completely into the flour mix
- Slowly add the yeast and water and mix in with your hands until all the flour from the side of the bowl, has been incorporated.
- Transfer the dough to a floured surface and knead for 6 minutes. Put the dough back into the bowl and leave to rise for 2 to 2.5 hours until doubled in size.
- Lightly grease a baking sheet. Return the dough to the floured surface and shape into a ball, then slightly flatten with your hands and dust with some rye flour. Using a sharp knife, mark out the traditional square shape on top of the dough, pop onto a baking tray and leave to rise for 1 hour.
- Preheat the oven to 220°C/gas 8. Bake for 30 minutes until until the bread is risen, the crust is golden brown and sounds hollow when tapped on the bottom and transfer to a wire rack to cool.