Olive Bread

Our recipe

Add pitted black or green olives and virgin olive oil to this traditional bread dough to make a tasty savoury loaf.

Servings

500 g	Strong Wholemeal Flour or Wholegrain Spelt Flour
½ tsp	Salt
1 tsp	Quick Yeast
1 tsp	Sugar
325 ml	Warm Water
150 g	Pitted Olives
2 tbsps	Olive Oil

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Chop the olives and knead these into the dough.
Leave the dough covered with a tea towel, in a draught free place, for it to double in size
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough and put it into a 1kg/2lb bread tin or place it on an oiled baking sheet.
Cover with a clean tea towel and leave dough to rise for 40 minutes in a warm place.
Bake in a preheated oven 40/45 minutes.
Turn the bread out of the tin then wrap it in a tea towel until cold.