using dried porcini mushrooms and chopped Moroccan dry black olives and a mixture of Shipton Mill organic flours with a sourdough starter this loaf was a great success.
Soak two tablespoons dried porcini mushroom pieces in boiled water for half an hour
remove pips and chop black olives in small pieces
mix 8 tbsp chosen flours and add enough sourdough starter to make a moist homogenous mix usiing the porcini mushrooms and their water and fold in the chopped olives.
Leave covered overnight to work its magic.
Knead the next morning, adding extra flour and a little sea salt, if needed.
Place on greased baking sheet and leave to rise for a couple of hours.
Bake on high heat for 30 minutes
Remove from oven and leave to cool on wire rack.
Delicious! See photo
Added by: Marian Mason
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers