It’s so tasty and moreish that you’ll have eaten the whole loaf before it’s even had time to cool down!
Rosemary BreadPreparation time 35 mins plus rising - Baking time 30-45 mins (15 mins followed by 15-30 mins) - Serves 6-8
- 8g fresh rosemary leaves, removed from the stalk and washed
- 100ml warm water
- 10g fast action dried yeast
- 100ml warm milk
- 350g white bread flour
- 100g wholemeal bread flour
- 4 tbsp olive oil (not extra virgin) or vegetable oil
- 3 tsp black onion seeds
- 1 tsp sea salt
- Sprigs of rosemary for decoration
- Finely chop the rosemary leaves then place in the warm water, not only will this flavour the water but it will also stop the leaves from discolouring. Allow to stand for a couple of mins for the flavour to develop.
- Put the yeast, warm water and rosemary leaves, warm milk, flours, oil, black onion seeds and salt and in a large bowl and combine everything together with your hands until well mixed. Knead for around 15 mins with your hands to form a ball of dough that leaves the sides of the bowl. Add a little more water if the dough is too dry.
- Oil the inside of a large bowl and place the dough inside. Cover with a piece of oiled cling film then leave to rise in a warm place for 11/2-2 hours until it has doubled in size.
- Knock back the risen dough to remove the excess air by kneading it roughly with your hands for a few mins until it is almost back to its original size. Shape into a loaf then place on an oiled baking tray.
- Strip some of the leaves from the bottom of the decorative rosemary springs then press the sprigs into the top of the loaf at low angles so they are resting on the dough. Cover with a clean tea towel and leave to rise in a warm place for 1-11/2 hours or until doubled in size.
- Preheat the oven to 230°C/210°C fan/gas mark 8. Put a deep baking tray in the bottom of the oven and pour in 3-5cm of boiling water - the steam from the water will form a crust on the loaf as it bakes. Place the loaf in the oven, bake for 15 mins and then turn the temperature down to 180°C/160°C fan/gas mark 4 and bake for a further 15-30 mins depending on how dark and crunchy you like your crust. Turn the bread around if necessary to ensure an even bake. Remove from the oven when baked and allow to cool.