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Olympic Bread

Olympic bread was inspired by the tastes of Greece, fresh produce of summer and the start of the Rio Olympics. Tested out on my neighbours and sold at our fortnightly village market where I bake bread to sell to raise money to restore our Church Bells, it has had good feedback! The olive tins in the picture are being used to grow tomatoes, which is working well.

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500g Shipton Mill Organic Light Malthouse Flour

10g salt, 50ml olive oil (I use the olive oil from the sundried tomato jar), 20g semolina

10g dried yeast, 320ml water - warm

100g pitted black olives

100g sundried tomatoes - chopped

3 sprigs of fresh rosemary - cut off the leaves from the stem


In a large bowl (or mixer bowl if using a dough hook) add flour, salt, olive oil and yeast. Pour in water and mix together to combine ingredients.

Then either knead for 6 minutes by hand or with dough hook.

For the first rise put dough back in bowl and cover (I use a shower cap).

Add the sundried tomatoes, olives and rosemary.

Knock back and shape however preferred (or use tins) cover with a tea towel and leave to rise until doubled in size.

Bake in a preheated oven 220C/425F/Gas 7 - check after 20 minutes. Turn over and finish in oven for a further 5 minutes.

Leave to cool on a wired tray.

Added by: Juliet Collis

Tags: Bread Malt Olive

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