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You are here: Home > Recipes > Olive and Pine Nut Loaf

Olive and Pine Nut Loaf

Doves Farm recipe

Our recipe

This savoury loaf, almost a meal in itself, is best served with salad, soup or cheese.

Customer rating: CakeCakeCakeCakeCake 1 customer review

Servings

Unit of measurement

Ingredients

250 gWholegrain Spelt Flour or Strong Wholemeal Flour
½ tspSalt
1 tspQuick Yeast
1 tspSugar
175 mlWater
3 tbspsOlive Oil
50 gPine Nuts
100 gPitted Olives

Method

  1. In a large bowl mix together the flour, salt, quick yeast and sugar.
  2. Add the water and roughly mix it into the flour.
  3. While the dough is still lumpy add the oil and pine nuts.
  4. Knead well until the dough feels smooth and pliable.
  5. Leave the dough covered with a tea towel, in a draught free place, for it to double in size.
  6. Turn dough out onto a floured surface and knead the dough firmly for several minutes.
  7. Add the olives and knead until they are combined into the dough.
  8. Shape the dough into an oval and place it on an oiled baking sheet.
  9. Leave dough to rise for about 25 minutes in a warm place.
  10. Bake in a preheated oven 40/45 minutes.


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Temperature & cooking time:
200°C/Fan180°C/400°F/Gas 6

Customer reviews

1 Review
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By Ms Saira B

24 Jun 2012 | 11:30 BST

Rating: CakeCakeCakeCakeCake

I normally use the Roman Army Bread recipe for spelt but I tried this recently and I think it's going to be my new favourite.

I forgot step 5 but left plenty of time to let the dough rise and the loaf turned out perfectly.

It's delicious fresh and also perfect for bruschetta after a couple of days.