2½tsp fast action dried yeast (or 4tsp fresh yeast)
1tsp table salt
3tbsp golden syrup
50ml olive oil
175ml warm water
50g wild marjoram, chopped
50g wood sorrel, chopped
Method
Place the flours, wheatgerm, yeast and salt in the bowl of your electric mixer and mix slowly together using the dough hook attachment. Mix the syrup, oil and water in a jug and slowly add to the dry ingredients, mixing until they come together. Increase the mixer speed and mix for 5 minutes until a dough is formed.
Transfer the dough into a large oiled bowl and cover with cling film. Leave to rise in a warm place for around 1 hour until the dough puffs up by about a third.
Turn the dough onto a floured surface and knead in the herbs. Form into an oval loaf shape on a greased baking tray, brush liberally with olive oil and sprinkle with sea salt and slash with a sharp knife or blade in a few places. Cover loosely with cling film and leave to rest in a warm place for 20-30 minutes while you heat the oven to 180°C/350°F/Gas 4.
Bake the bread for 20 minutes until golden. Remove and allow to cool slightly before cutting.
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Recipe by Marcus Wareing. Photo by Angela Dukes. Food styling by Linda Tubby.
