Artisan Olive Soda Bread

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 O for Olive black or green tapenade

300 ml buttermilk

60 g 60gpitted black or green olives roughly chopped

Milk for glazing

Directions

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.