500g wholemeal strong bread flour
300ml warm water
1 sachet of dry yeast
Handfull of chopped fresh rosemary
Handfull of chopped fresh chives
Handful of sundried tomatoes
2 table spoons of olive oil
Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. Add chopped rosemary and chives and tomatoes. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. This could all be done effortlessly in one of the Artisan KitchenAid's we sell. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Knock back the dough, then gently mould the dough into a ball. Place it on the baking tray to prove for a further hour until doubled in size.
Place on a baking tray. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 20-30 mins in the roasting oven until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.