Olive Soda Bread

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• A little vegetable oil to grease
• 450 gram(s) (1lb) wholemeal flour
• 1  level tsp each salt and bicarbonate of soda
• 142  carton soured cream
• 2 tablespoon(s) milk
• 12  pitted black olives, roughly chopped (optional)

Method

1. Preheat the oven to 220ºC (200ºC fan) mark 7. Grease a baking sheet with a little vegetable oil.
2. Put the flour, salt and bicarbonate of soda into a large mixing bowl. Put the soured cream into a separate bowl, then whisk in the milk and 100ml (3½fl oz) cold water. Stir the soured cream mixture into the flour, along with the olives, until the dough comes together. Add more milk if necessary.
3. Turn the dough out on to the baking sheet and knead quickly into a rough round. Bake in the oven for 30min, covering the bread with foil for the last 5-10min if it's getting too brown. Tap the bottom of the loaf to check it's cooked - it should sound hollow. Wrap in a clean tea towel and cool on a wire rack.
4. GET AHEAD Make the bread up to one day ahead. Cool and wrap well in foil.
5. TO SERVE Warm the foil-wrapped bread in a hot oven (220ºC/200ºC fan/mark 7) for 15min.

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