Garlic and Oregano Bread

It’s a very blustery morning here in Dublin. The sky is black and the heavens are about to open. Although it’s August and it’s still very warm (for Ireland), I’m craving some comfort food. When it comes to the small comforts in my life bread is probably top of the list, well maybe mashed potatoes and bread can share the top spot. Either way I LOVE bread.

This is a simple recipe that I’ve flavoured with some garlic and oregano. I’ve dried out this years crop of oregano and I have a huge supply so thought I’d add some to the bread. You can use whatever herbs you have to hand. The aroma that fills your kitchen is one to savour.


What you’ll need:

  • 500g strong white flour
  • 1 sachet of fast action yeast
  • 2 cloves of garlic
  • 2 tablespoons of dried oregano
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 320ml of warm water


  1. Combine the flour, yeast, salt and oregano in a large bowl. Grate in the garlic. Add the water to the flour mix along with the olive oil and mix well.
  2. Turn the dough out onto a clean surface and kneed for 5 to 10 minutes. The consistency should be quite sticky. Use a little extra flour to help prevent the dough from sticking to the surface.
  3. Shape the dough into your preferred shape, I’ve opted for a baguette, and place in a tray or a bowl. Cover with cling film and leave to rest for at least an hour. The dough should double in size.
  4. Tip the dough out onto a clean surface and “knock it back” with your fingers. This is knocking the air out of the dough. Reshape and leave to rest again for an hour. You can cover with a tea towel.
  5. Preheat your oven to it’s highest temperature. Using a sharp knife, cut through a few lines in the top of your bread.
  6. Transfer to a baking tray and cook on max temperature for 10 minutes. Then, reduce to 180° and continue to cook for another 20 minutes.
  7. When cooked the bread should make a hollow sound when tapped on the base. Allow to cool.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx


An Every Day Wholemeal Spelt Bread

I love this basic spelt bread. I always have a few slices in my freezer for days where I might have no time to make a lunch. It goes great with so many things including banana, hummus and smokey muhammara dip.


It keeps fresh for about two days but after that you can toast it for up to four days. I like it sweet so I add a little extra sweetness. Again, it’s all about how you like to taste things so go with your taste buds!

What you’ll need:

  • 500g wholemeal spelt flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of fast action yeast
  • 1 teaspoon of sweetener (you can use sugar, I used agave and doubled the quantity, as if I’m not sweet enough)
  • 1 tablespoon of vegetable oil
  • 400ml of warm water



Pour the agave into the warm water and stir it to mix. In a large bowl add the flour, salt and yeast and mix well. Once you’ve slowly added the water and have mixed it well add in your oil. Kneed the dough well until it feels smooth and pliable. Turn the dough into a bowl and leave for about an hour in a warm place. You want the dough to double in size. Preheat your oven to 200°C

Turn the dough out onto a lightly floured surface and kneed firmly for several minutes. Shape the dough and add it to an oiled baking tin. Set aside to rise again for about 20 mins before baking for 35/40 minutes. You’ll know it’s done as when removed from the tin the bread will sound hollow when you tap the bottom.


Allow the bread to cool before slicing. Then add your favourite toppings!

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx