Home Made Bread (Fennel/Oregano)

Every Other Day at the swan we make a couple of big loaves of bread to keep us going we very rarely have to waste any as it flies of the shelf.

Ingredients: (for a smaller batch than we would usually make)

  • 200ml Evtra Virgin Olive oil
  • 40g Fresh Yeast
  • 50g Caster Sugar
  • 1tbsp Fennel Seeds
  • 1 tbsp Dried Oregano
  • 400ml Warm Water (not hot)
  • 1.1kg Bread FLour (1100g)
  • 1tbsp salt/ half a tbsp of Pepper


  1. Combine everything except the Bread Flour / Salt / Pepper in a bowl and stir well (until yeast has dissolved)
  2. Once the mixture begins to bubble on top (after about 15 – 20 minutes) you want to beat in the flour, Salt and pepper, do so gradually until it forms a dough which you then want to kneed for a good ten minutes (you will get tired and probably sweat…Maybe crack a window for this part)
  3. If your dough feels to wet and sticky just add a tad more flour .
  4. You now need to prove the bread for a good hour in your chosen baking tray, this could be a bread tin or you could decide to shape it into a loaf yourself, however which way you decide it will need to essentially double in size before its ready to go into the oven.
  5. A good tip to help the proving process is to put a black bin bag around your bread this creates a warm dark space for your bread to prove quicker.
  6. once your bread has doubled inside place it in the oven for 15 minutes at 200 degrees Celcius and then a further 20 -30 minutes (depending on loaf size) at 180 degrees.
  7. tap the bottom of your loaf and listen for a hollow sound, hard to explain via text but if it sounds hollow its ready if it sounds a bit dull its probably still slightly doughy in the center give it 5 more minutes.


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