Allotment bread

servings24
45 minutes

Ingredients

  • 860g of strong bread flour
  • 30g of curry leaves
  • 30g of lavender leaves
  • 30g of rosemary leaves
  • 1 pinch of lavender flowers
  • 40g of fresh yeast
  • 580g of water
  • 5g of rock salt
  • borage flowers
  • curry plant pollen
  • olive oil
  • 25g of salt

Method

1
Place half of the flour in a blender with the leaves and lavender buds and blitz until thoroughly chopped and distributed through the flour
  • 430g of strong bread flour
  • 30g of lavender leaves
  • 30g of rosemary leaves
  • 1 pinch of lavender flowers
  • 30g of curry leaves
2
Combine with the remaining flour, yeast and salt and place into a food mixer with a dough hook attachment. Mix on a medium speed for 90 seconds before adding the water and continuing to mix for 3-4 minutes
  • 430g of strong bread flour
  • 25g of salt
  • 40g of fresh yeast
  • 580g of water
3
Once a smooth dough forms, transfer the mix to a plastic container or bowl coated with olive oil, cover and place in the fridge for 12-20 hours - this is a slow fermentation and will help to develop more flavour and a better crust
  • olive oil
4
Remove from the fridge and line a baking tray (30 x 45 x 4cm) with baking parchment. Transfer the dough to the baking tray and sprinkle the top with the rock salt, borage flowers and curry plant pollen
  • 5g of rock salt
  • borage flowers
  • curry plant pollen
5
Press your fingertips into the dough to create dimples along the surface and leave to prove at room temperature for 2 hours
6
Preheat the oven to 220°C/gas mark 7
7
Bake the bread for 25-30 minutes until golden brown on top, then remove and cool for 1 hour before slicing and serving