Makes 1 medium loaf
Super tasty bread with the highly concentrated flavour of sun-dried tomatoes and oregano. Sprinkling some water just before baking will result in a great crust on the loaf.
400 g strong white bread flour
100 g rye flour (or substitute with wholemeal or spelt)
7 g yeast
7 g salt
10 g sugar (or maple syrup)
1 Tbsp dry oregano
1 tsp smoked paprika
3 Tbsp extra virgin olive oil
300 ml lukewarm water
40 g chopped sun-dried tomatoes
1. Mix all the dry ingredients in a bowl. Add all the wet ingredients, mix and knead in a food mixer or by hand to stretch the gluten - for about 10 mins. Place in a lightly oiled big bowl, cover with a cotton tablecloth or cling film, put it in a warm place and rest for 1 hour or until the dough doubled in size.
2. Line up a baking tray with parchment paper. Sprinkle a little flour on a working top and turn out the dough. Deflate and shape - oval or round as per your preferences - cover with cotton table cloth and proof for another 30 mins.
3. In the meantime pre-heat the oven to 200*C. Uncover the dough and slash the top with a sharp knife. Spray some water on the top (it will give you the crunchy top) and place in the middle shelf of the oven to bake for 40-45 mins.
4. Take the bread out and tap at the bottom - a hollow sound will confirm that the bread is ready.
5. Enjoy!
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