Our webshop is closed temporarily. We plan to be open again tomorrow morning. We are currently only selling a ‘gluten free food box’ intended for coeliacs and those with gluten intolerances. Unfortunately, we are unable to take online orders for anything else at this stage. This is due to continued high demand and limited order processing capability in our webshop operation.
Put the flour, yeast, sugar and salt into a large bowl and blend them together.
Stir in tepid water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the sticky dough in its bowl, or on a work surface, for 100 presses.
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.
Oil a 1kg/2lb bread tin.
Knead the dough for another 100 presses.
Add the pine nuts and olives, kneading until they are combined with the dough.
Shape the dough, pushing any exposed olives back into the dough, and put it into the prepared tin.
Loosely cover the tin with the oiled cling film and & leave it to rise in a warm place for 35 minutes.
Pre-heat the oven.
Remove the cling film and bake for 40-45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cook on a wire rack.
1kg/2lb bread tin
220°C, Fan 200°C, 425°F, Gas 7
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.