Olive Bread

Ingredients

• 500 g sourdough starter
• 300 g rye flour
• 500 g wheat flour
• 100 g spelt whole‑grain flour
• 2 tbsp salt
• 2 tbsp olive oil
• 100 g olives (black, pitted)
• 100 g sunflower seeds
• 450 ml water (lukewarm)

Instructions

1. 1.

   Add the flours to a bowl and mix; press a well in the center and add the sourdough starter. Add all other ingredients except the olives and stir with dough hooks for about 8 minutes.

2. 2.

   Let rise for 1/2 hour, then knead firmly, place in a proofing basket and cover for another 1.5 hours.

3. 3.

   Preheat oven to 230 °C, bake the loaf for 15 minutes, lower temperature to 200 °C and bake for an additional 50 minutes.