Name: Rustic olive soda bread
Prep time: 20 min
Cook time: 30 min
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 4 tbsp O for Olive black or green tapenade; 300 ml buttermilk; 60 g 60g O for Olive pitted black or green olives (roughly chopped); Milk for glazing

Need a quick lunchtime recipe that will delight everyone? This rustic olive soda bread can be ready in less than an hour.

Rustic olive soda bread

The Homegrown Chef

A rustic Irish loaf with an Italian connection best served fresh on the day.

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Prep Time 20

Cook Time 30

Course Side Dish, Snack

Cuisine Irish-Italian

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 4 tbsp O for Olive black or green tapenade
300 ml buttermilk
60 g 60g O for Olive pitted black or green olives roughly chopped
Milk for glazing

Instructions

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.

Notes

Feel free to use pesto if you don't have of olive tapenade on hand.

Keyword baking bread, homemade bread, olive bread, olive tapenade, rustic bread loaf