400g bread flour, plus extra for dusting
100g wheat flour
10g salt
15g dry active yeast
large bunch of fresh oregano, destalked and chopped
300 ml water
Put all the ingredients, except the water, into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.
Tip the dough out onto a lightly floured surface and knead for 6 minutes. Put the dough back in the bowl and leave for 2 hours.
Lind a baking tray.
Tip the dough out onto a floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.
Using a knife, mark out a square shape on top of the dough. Put the bread on the baking tray and leave to rise for 1 hour.
Preheat oven to 425 F.
Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.
Recipe courtesy of Paul Hollywood's 100 Great Breads Cookbook
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