* Makes 1 loaf

4 teaspoons Royal Baking Powder
250ml lukewarm water (more if needed)
500g white bread flour (more if mixture is too wet)
2 tsp sea salt
30ml honey
5ml Culinary lavender blossoms
250g grated cooked beetroot
30ml good quality olive oil

1. Mix together all the ingredients and knead for 10 minutes. If you find you need a little extra flour because the dough is still very sticky, sprinkle in a bit at a time until the dough kneads smoothly. Then leave to rest in a warm spot for 1 hour.
2. Preheat oven to 210°C.
3. After the hour rest time is up, gently knead the dough again and then portion and shape the dough into one larger ball for the main body of the loaf and a smaller ball which you’ll use to make the rosebuds.
4. Place the larger ball of dough into a deep cake pan.
5. On a floured surface, roll out the second ball of dough to about 1 cm in thickness and slice the dough into about 3 cm wide strips.
6. Roll the strips into coils.
7. Give the ball of dough in the cake tin a brush of water and place the coils on top.
8. Bake for 45min – 60min or until the loaf is golden.
9. Drizzle over an extra squeeze of honey and garnish with fresh lavender.