Olive and Pine Nut Loaf

Makes 1 loaf

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

Free from Egg, Soya, Dairy
Vegetarian, Vegan, Wholemeal

Ingredients

Change Quantities:
  1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  2. Stir in tepid water, and when everything looks craggy and lumpy, stir in the oil.
  3. Using your hands, gather everything together into a doughy mass.
  4. Knead the sticky dough in its bowl, or on a work surface, for 100 presses.
  5. Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Oil a 1kg/2lb bread tin.
  7. Knead the dough for another 100 presses.
  8. Add the pine nuts and olives, kneading until they are combined with the dough.
  9. Shape the dough, pushing any exposed olives back into the dough, and put it into the prepared tin.
  10. Loosely cover the tin with the oiled cling film and & leave it to rise in a warm place for 35 minutes.
  11. Pre-heat the oven.
  12. Remove the cling film and bake for 40-45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  13. Leave to cook on a wire rack.

Equipment

1kg/2lb bread tin

Temperature

220°C, Fan 200°C, 425°F, Gas 7

Cooking time

40-45 minutes
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.
By Ms Saira B
24 Jun 2012

Write a review

Find a recipe

Ingredients

Change Quantities:
Our Story

It started with a passion.

Learn More