Ingredients

• 4 tablespoons each of dark rye, light rye and untreated white no. 4.
• 1 dozen de-stoned and chopped olives,
• 8 chopped sundried tomatoes
• 2 tbsps cold-pressed rapeseed oil
• 1 tsp chopped rosemary
• 1 tsp sea salt
• mugful rye sourdough starter
• extra tepid boiled water and flour as needed

Method

• mix flours
• add starter and water and mix well to a moist consistency and cover with a cloth
• leave several hours until yeast is really working
• mix in chopped olives, tomatoes, rosemary, oil and salt
• adding any extra flour to enable kneading, knead until homogenous
• put dough into oiled tins and leave to rise for at least 2 hours
• bake in a very hot oven for 30 minutes, reduce heat to 200°C for another 10 minutes
• if it sounds hollow when you tap the bottom it's cooked
• leave to cool on a wire rack.
• Enjoy!