Olive Wholemeal Bread

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

Free from Egg, Soya, Dairy, Nuts

Vegetarian, Vegan, Wholemeal

Ingredients

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 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 40 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 cool on a wire rack.