Categories: Bread

Ingredients

• 1 cup strong flour
• 1 cup plain flour
• 1 cup wholemeal flour
• 2 teaspoons active dry yeast
• 1 tablespoon raw sugar
• 3 teaspoons salt
• 1 cup chopped black olives
• 3 tablespoons olive oil
• 1 1/4 cups warm water

Directions

1. Activate yeast by adding to warm water with sugar for five minutes.

2. In a large bowl, combine flour, salt, black olives.

3. Add activated yeast mixture and oil, and mix.

4. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size.

5. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.

6. Preheat oven to 210 degrees C, with a container of water in the bottom.

7. Shape and score dough as desired, place on oiled tray and cover with damp teatowel in a warm place. Let rise for 30 minutes or double in size.

8. Put loaf into oven and set temperature to 190C. Check after 30 minutes, remove when fully baked.

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