Seasonal Bread - Mixed Olive and Garden Herb

Plump green and Kalamata olives, mixed with a blend of my freshly picked garden herbs; this soft sourdough loaf is bursting with fresh, tangy flavours that speak of summer days past and those soon to come. 

My olives are supplied by The Greek Olive Company, a family run business in Woodbridge, Suffolk. The finest olives are harvested in Greece between October and January and then cured for several months before being lovingly marinated in Latzimas Gold, an award-winning extra virgin olive oil from Crete, to develop their incredible flavours. 

Made with organic and stoneground white*, wholemeal and rye flours, this seasonal loaf has a soft crumb and a delicate crust and is perfect with cheese (especially greek Feta), salads, soup, dipping oils ... or just enjoyed on its own.

This bread is naturally fermented and slow-leavened and takes two days to prepare and bake fresh to order.

Ingredients (allergens in bold): wheat and rye flour, water,  green and Kalamata Greek olives, vegetable oil, mixed herbs (rosemary, thyme, oregano), garlic, sea salt.

Whilst every care is taken in the handling of my ingredients, my bread is baked in an open kitchen and may contain traces of nuts, dairy or sesame.

*This flour is unbleached and so has a rich cream colour