Olive, spring onion and green pepper bread

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A 50/50 white/wholemeal loaf with a nice savoury flavour

Ingredients

• 15g fresh yeast
• 330 ml sparkling bottled water
• 250g strong wholemeal bread flour
• 250g strong white bread flour
• A large pinch each of salt and sugar
• 2 heaped tablespoons onion powder
• 8 large Cloves garlic, finely diced
• 4 spring onions, finely chopped
• 50g black olives (stoned weight) finely chopped
• 1 small green pepper, finely diced
• 2 tablespoons tomato purée

Mise en place

• Pre-heat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]

Method

1. Dissolve the yeast in the water.
2. Sieve the flours into a bowl, with the salt, sugar and onion powder.
3. Add the dissolved yeast and water to the bowl.
4. Add the remaining ingredients and mix throroughly.
5. Mix throughly and knead according to your chosen method.
6. Shape into a ball and sllow to rest, in a covered bowl, until almost doubled in size.
7. Gently deflate the dough and repeat the previous step.
8. Deflate the dough again and press into a rectangle, one side of which is the length of your tin.
9. Fold the top and bottom parts of the dough into the middle and press the seam gently with your fingers.
10. Repeat and you should have a nice log shape.
11. Place in a greased 900g loaf tin, seam side down.
12. Cover with clingfilm and allow to prove until the dough has almost reached the top of the tin.
13. Slash the dough if desired.
14. Bake for 30-40 minutes or until it is done.
15. Turn out of the tin and allow to cool on a wire rack.