Olive bread

This recipe requires preparation in advance!

Start this delicious bread 2 or 3 days before you want it. It takes a while to make, but is worth it.

The recipe is adapted from one by Andrew Whitley's book Bread Matters (ISBN 0007298498).

Olive bread

Servings:	Servings: 10 - Makes 1 large loaf
Calories per serving:	125
Ready in:	2 days, 1 hour, 50 minutes
Prep. time:	2 days, 1 hour 15 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	27th October 2012

Best recipe review Delightful flavour 4.3/5 Lots of effert and time, but worth it! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the sponge:
• 3g fresh yeast
• 150ml water at about 20 degrees celsius
• 75g strong, white bread flour
• 75g strong wholemeal flour
• For the dough:
• 225g sponge, taken from the above
• 150g strong, white bread flour
• 75g strong wholemeal flour
• 4g finely ground sea salt
• 15ml olive oil
• 105ml water
• For the bread:
• 30g pumpkin seeds
• 20ml olive oil
• The dough from above
• 90g black olive paste

Method

1. The sponge:
2. Dissolve the yeast in the water and pour into a large bowl.
3. Mix in the flours. cover with a lid or plastic bag and leave at room temperature for 16-48 hours.
4. The dough:
5. Mix together all of the ingredients and knead until the dough is stretchy and silky.
6. Return to the bowl, cover and leave to rise until double its size.
7. The bread:
8. Knock back the dough and incorporate the seeds and the olive oil.
9. On a lightly dusted worksurface or pastry mat, roll out the dough until is measures about 20 x 30cm.
10. Spread the olive paste over the dough and roll up like a Swiss roll.
11. Tuck each end under the middle until they meet underneath.
12. Place in a 1kg greased loaf tin and allow to rise until it has almost doubled in size.
13. Bake at 190° C (375° F - gas 5) for about 35 minutes.

Chef's notes

Black olive paste can be bought in Sainsbury's. The dough will feel very oily, but that is fine.

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