Sea grass, Mint and Marjoram Yeast Bread
600g Strong White Flour
100g Rye Flour
1 x 7g sachet dried yeast
25g butter or 2 tablepsoons rapeseed/olive oil
pinch of salt
1 handful fresh sea grass
1 handful of fresh Mint and Marjoram
Weigh out your flour and place it in a large mixing bowl. Mix the dried yeast into the 450ml of tepid water and allow to sit for 10 minutes.
Add the sugar, salt and butter/oil into the flour. If using butter, crumb the butter into the flour with your fingers.
Make a well in the centre of the flour and pour in the yeast-water mixture.
Start mixing the flour into the water until it forms a consistent dough-like texture (add a bit more flour to the dough if it is still too wet). Knead this dough for approx. 5 minutes and then set aside under a warm/damp cloth for 10 minutes.
Meanwhile, wash and chop the Sea Grass, Mint and Marjoram.
Remove the tea towel from the bread dough and knead again. This time, adding pinches of the seaweed-herb mixture into the dough as you knead. After 10 minutes, place the dough into a bowl with flour dusted on the bottom, put the warm, damp cloth on top of the dough again and set aside in a warm place for 1 1/2 - 2 hours.
Once the dough has risen after the 1 1/2 - 2 hr rest period, pre-heat the oven to 230 degrees Celsius/ 446 degrees fahrenheit.
Remove the dough from the bowl and knead some more for approx. 8 minutes. Cover and set aside for one last time in warm spot for 10 minutes.
Knead one last time and form the dough into a round shape and place onto a dusted baking tray. Dust the top of the bread with a bit of flour for a rustic finish and place in the oven for 30 minutes. After 30 minutes, reduce the oven temperature to 180 degrees celcius/350 degrees fahrenheit and leave in the oven for another 5 minutes.
When removing the bread from the oven, tap the bottom to hear if it makes a hollow sound. If so, your bread is done. If it doesn't sound hollow, place in the oven for another few minutes until it is done.