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Olive Sourdough

This uses a mixture of organic white flour, wholemeal and light rye to make a delicious savoury loaf - that is also amazing with cheese or marmalade!

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500g white bread flour

150g whole meal flour

100g light rye flour

A portion of sour dough starter - about 300 ml

Approximately 500ml water

a teaspoon of salt

200g green or black pitted olives - or both


Mix the flours, olives, salt and starter and begin to knead. Add water gradually to make a smooth dough then turn out onto an oiled surface and knead for approximately 5 minutes. Put back into the oiled bowl and leave for 12 hours. Knock the dough back and shape into a ball. Place in a silicone paper lined, medium sized casserole, cover with a tea towel and leave to prove for one hour. Make a slit in the loaf, then put the casserole lid on.

Bake at Gas Mark 5 for 40 minutes with the lid ON, to create a steamy atmosphere and a lovely crust, take the lid OFF for 10 minutes and for the final 10 minutes take the loaf out of the casserole and bake upside down to crisp the bottom. Enjoy!




Added by: J Eades

Tags: Wholemeal Bread Rye Sourdough

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