I thought I loved olive bread, but then I started baking my own and I realised that I really love olive bread! I’m so proud of this recipe; after testing many different flours, I found the perfect match for the olives, as well as the perfect texture for the bread. The wholemeal flour creates a hearty and slightly sweet flavour, complimenting the saltiness of the olives perfectly and offering a beautiful light-brown hue. This loaf is a little denser and chewier than the others, the perfect bread to dip in oil or soup, or smother in butter.
Makes 1 Loaf
+ soy free
+ egg free
+ vegetarian
+ vegan
+ sugar free
Ingredients
Warm water
White bakers flour
Wholemeal flour
Fine salt
Pitted black or Green olives
Rice flour
Method
This recipe can be found on page 69 of our beginner sourdough baking cookbook; Simple Sourdough: The Easiest Sourdough Starter and Bread Recipes You Will Ever Find . If you don't already have this one in your collection, you can check it out here...
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