Rustic olive soda bread
A rustic Irish loaf with an Italian connection best served fresh on the day.
Ingredients
- Olive oil for greasing
- 260 g white bread flour
- 240 g wholemeal flour
- 1 tsp bicarbonate of soda
- ½ tsp fine salt
- 4 tbsp 4 tbsp O for Olive black or green tapenade
- 300 ml buttermilk
- 60 g 60g O for Olive pitted black or green olives roughly chopped
- Milk for glazing
Instructions
- Preheat oven to 200 °C.
- Line tray with baking paper and grease using olive oil.
- Sift the white and wholemeal flour together, adding the bicarb of soda and salt.
- Add the bran from the sieve. Mix tapenade and buttermilk and stir into flour with the olives.
- It should form a soft dough. Add more liquid or flour, if needed.
- Shape the dough into a round loaf and place on the baking tray.
- Cut a deep cross with a knife on the top.
- To glaze, brush with milk and bake in preheated oven for 30-35 minutes.
- It will look golden brown when done and the loaf will sound hollow when tapped on the back.
Notes
Feel free to use pesto if you don't have of olive tapenade on hand.