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The Perfect Dipping Loaf (V / VG)

Nothing more to say, this is just the perfect loaf for dipping! Using our Charlie & Ivy's Cold Pressed Rapeseed Oil, this is the most simple of bread bakes.


Nothing more to say. This is just the perfect loaf for dipping. Hands down.

75ml Cold Pressed Rapeseed Oil, plus extra for drizzling

500g strong white flour, plus extra for dusting

1½ tsp salt

7g sachet fast action dried yeast

270ml warm water

Few sprigs of fresh rosemary

Large pinch sea salt flakes


Using a food mixer with dough hook, add the flour to the bowl then the salt and yeast (add each to different sides of the bowl so they don't mix). Add the cold pressed rapeseed oil and water.

Mix on a slow speed for 5-10 minutes until the dough is formed.

This dough is very wet so keep surfaces and hands well floured when handling.

To test if it is ready, make a ball with the dough and prod a shallow indent in the side. If the dough springs back then it is ready to shape. If not, knead for a few minutes longer.

When the dough is ready, form it into an oval shape and place on a well floured baking tray. Cover with oiled cling film and leave to rise for about an hour or until the dough has doubled in size.

Pre-heat the oven to 220C / 200C Fan / 425F / Gas Mark 7. Use a finger to push holes into the bread, and place snippets of rosemary into the holes, then sprinkle with some sea salt flakes.

Bake for about 25–30 minutes, or until the bread is well risen and feels hollow when tapped underneath.

Allow to cool, then get ready to get bread dipping.

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