Ingredients

• 500g wholemeal flour
• 1tsp pink Himalayan salt
• 2tbsp olive oil
• 1tbsp clear honey
• 7g yeast
• 300ml warm water

Method

1. Mix all the ingredients together, adding the dry ingredients before the wet, until no longer sticky and place into an oiled tin (I use a stand mixer but if you don’t have one you can just use your hands on a work surface it just might take a while)
2. Cover the tin, perhaps with a hot tea towel in a bag or with a shower cap on, and leave to rise for about an hour. I put mine near to a warm radiator too, especially near winter!
3. One it has risen and no longer springs back when you gently press it put it into a 200c oven for about 30-35 minutes
4. Leave to rest for a couple of minutes before turning it out and leaving to fully cool before slicing

Eating And Storage Tips

This is best stored in a well sealed container and will last for up to a week but if you don’t have a suitable container just be sure to wrap it up tightly in some foil and try to keep away from moisture such as a damp room or near a lot of kitchen steam.

I found this gave me 10-12 really good sized slices and I used them for a variety of sandwiches and topped them with different things. I didn’t toast it up but, as I did it in a round pan because I didn’t have a loaf tin (I have since fixed this), this would toast well either in a pan or under the grill. If you did it in a traditional loaf tin and you slice it right it will absolutely work well in a toaster too as the texture holds together well.

I’m thinking about adding a few things to the recipe next time, olives and such, but that might take a little bravery. If you’re planning to do this make sure that the olives, or any other ingredients, are dabbed dry and if they release liquid consider adding in a little additional flour.