Ingredients (One Large Loaf)
- 500g Wholemeal Flour
- 7g Fast Action Yeast
- 2tsp Salt
- 300ml Warm Water
- 3tbsp Olive Oil (Plus Extra For The Tin)
- 150g Drained, Pitted And Halved Olives
Method
- Place the flour, yeast and salt in a bowl and give a gentle mix
- Add the olive oil and slowly add the warm water, keeping mixing
- As the mixture starts to come together add the olives
- Place mixture into a lightly oiled loaf tin
- Cover and let rest/rise for a couple of hours before lifting out and folding over to knock the air out and repeat the rest/rise for another hour
- Place into an oven at 200c for about 30 minutes
- Turn out the tin to let cool before slicing
Eating And Storage Tips
Want to make plain bread? Here’s my first attempt at wholemeal bread.
As you can see I got distracted and left mine in for nearer to 40 minutes resulting in it catching on top. The inside was perfectly fluffy and had a great crumb to it though.
If, like me, you used olives from a jar or are using them from a tin where they come in brine you could remove the salt from the recipe and instead add a small amount of the brine instead. If you are doing this reduce the water down slightly just to make sure it doesn’t become too much of a wet loaf.
Should you be choosing to use fresher olives then be sure to just pat them dry a little to remove some of the moisture. And of course if you have multiple types of olive or want to leave some whole, some halved and some finer chopped for add texture then please do!
Want to add more flavours too it? Add some rosemary in. Dried or fresh will work! Or if you don’t have rosemary then just add things like a little thyme or oregano or even just mixed herbs. You could add garlic or sundried tomatoes too but again consider the liquid additional ingredients might have and adjust other ratios accordingly.
DANNIIXBHRI 