We love bread in all of its forms but artisan bread that is cooked without a tin is one of our favourites. This olive and walnut bread was made to go with a mixed tomato and mozzarella salad and boy was it good. I’m not great at writing down my recipes as my best dishes usually come from throwing in a little bit of this and a little bit of that so you may need to slightly adjust the measurements to get something that works for you.
To make the olive and walnut bread you will need:
400g Very strong wholemeal bread flour
250g Strong white bread flour
2tbsp light muscovado sugar
100g Walnuts chopped and toasted
100 mixed olives chopped
1 yeast sachet
3tbsp Olive oil
450ml Warm water
I used a kitchen aid mixer with dough attachment to make this bread but you could also do it by hand if you don’t have a mixer. Combine the flour, salt, rosemary and yeast in the mixing bowl. Add the water and oil, mix on low speed until a rough dough forms. Cover with cling film and let it rest for 10 minutes.
After the dough has rested, add the chopped olives and continue to mix until it is smooth.
Take the dough out of the mixing bowl and place on a floured surface, flatten it out with your hands, and sprinkle it with the walnuts. Knead by hand until all of the walnuts are incorporated.
Rub a clean mixing bowl with olive oil, place your bread dough in, and cover with cling film until it has doubled in size.
After the dough has risen, punch it down and divide into two equal portions. Knead each portion and form into loaves. Place your dough balls onto an oiled baking sheet.
Allow the loaves to rise for about 1 hour; preheat the oven to 180°c.
Slash the loaves 3-4 times with a knife before putting them in the oven, and bake for 30-40 minutes, or until well-browned and hollow sounding when you knock on the bottom. Allow to cool for 20-30 minutes on a wire rack before slicing.
Let me know if you decide to try this recipe.