Olive and Pine Nut Loaf

Ingredients

  • 250g Doves Farm Organic Stoneground Wholemeal Spelt Flour
  • 1 tsp Doves Farm Quick Yeast
  • 1 tsp sugar
  • ½ tsp salt
  • 175 tepid water
  • 3 tbsp olive oil
  • 50g pine nuts
  • 100g olives, pitted

Method

  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.