• 1tbsp honey,
  • 300ml of warm water
  • 7g dried yeast or 15g of fresh yeast
  • 500g strong white bread flour
  • 2tsp salt
  • 100 ml olive oil
  • 1tbsp Moksa Earl grey Lavender Black Tea loose leaf tea or 2 teabags
  • 2 cloves garlic, crushed
  • 1tbsp of salt
  • 1/4 tsp black pepper
  • ½ tbsp dried lavender buds

Method –

For the Bread:

In a pan, add the water and bring it to a boil. Add the tea leaves or teabags and let them brew. Switch off the flame and keep aside for 5-6 minutes.

In a small bowl, mix yeast, honey and some water. Let the yeast bloom for 5-10 minutes.

Add the flour to your mixing bowl, followed by the salt, yeast mixture, and olive oil. Begin to add the brewed tea to add the flour. 

Depending on the flour you sometimes need a bit less or a bit more water, just keep an eye on it and aim for a nice soft dough that comes away from the bowl cleanly.

If the dough sticks to your hands add more flour, a little at a time. The dough should be really smooth.

Once you’ve finished kneading the dough needs to go into an oiled bowl to rise.

Cover the bowl with a clean tea towel and pop the bowl in a warm place for the dough to rise.  Leave to rise until doubled in size. 

While its rising lightly oil a large baking sheet ready for your loaf.

A conventional oven will need to be preheated to 400F/200C.

Once your dough has doubled in size, lightly flour your work surface and knock the dough back gently before rolling it into a large rectangle.  Transfer the dough gently to the oiled baking sheet, cover with a clean tea towel and let rise approximately 30 to 45 minutes or until it doubles in size once again.


Method for the Lavender Garlic Topping:

You can make this topping while your dough is rising.  Chop your lavender finely and mix it in a bowl with the garlic and the remaining olive oil, then set it to one side while you wait for the bread to rise.

Once your bread has risen for the second time, make little dimples in the dough with your fingers, then brush the topping all over the surface of the bread and into the dimples you’ve just made.  Finish it off by sprinkling coarse salt and pepper on top.

Bake for 30 to 35 minutes or until golden brown. The bread should be firm. Remove from oven and transfer to wire rack to cool, before eating. Enjoy