Using all organic Shipton Mill flours here's the recipe:

INGREDIENTS

• mugfull rye sourdough starter
• 2 tbsp dark rye flour
• 3 tbsp stoneground wholewheat flour
• 3 tbsp untreated white No. 4 flour
• 12 destoned and chopped dried black olives
• 1 tbsp crushed green coriander seeds
• 1 tsp sea salt
• 1 tbsp cold-pressed rapeseed oil
• extra boiled and cooled water and flour for kneading

METHOD

• one evening
• mix flours and salt together in bowl
• crush coriander seeds with salt and oil
• destone and chop olives
• mix all together with starter and extra water and beat until homogeneous like a thick batter consistency
• cover and leave overnight
• in the morning add extra flour for easier handling and knead for several minutes
• put into oiled tin and prove for 2 hours
• bake in a very hot oven for 30 minutes plus 10 more minutes at 200°C
• cool on a wire rack
• Enjoy!