OLIVE & CORIANDER BREAD
Soft textured, lightly flavoured and topped with crunchy seeds describes this bread in a nutshell. Great for when you fancy a bread with bits rather than a regular loaf of bread.
- 500g Strong White Bread Flour
- 10g Salt
- 7g Sachet Fast Action Yeast
- 40ml Olive Oil
- 300ml Luke Warm Water
- Large Handful Freshly Chopped Coriander
- 1 Onion (Finely Chopped)
- 200g Black Olives (Roughly Chopped)
- 100g Mixed Seeds
- Put the flour into a large bowl and add the salt and oil. Dilute the yeast 50ml of warm water and add to the mixture.
- Slowly add the remaining 250ml warm water, folding it in with your hand or a wooden spoon until the dough starts coming together.
- Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl, cover and leave for 1 hour in a warm place until doubled in size.
- Line a baking tray and lightly flour. Incorporate the olives, coriander and half of the seeds and knead until well combined. You may need to add some extra flour, to stop the dough from sticking due to the moisture of the olives.
- Mould the dough into a boule (round shape) Place onto the prepared baking sheet and leave to rise in a warm place for 1 hour until doubled in size once more.
- Set the oven to 220°C/200°C fan/gas 8. Spray/ sprinkle the top of the loaf with water, and sprinkle over the remaining seeds. Bake the loaf for 30 minutes until golden, then transfer to a wire rack to cool.