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Nothing smells better than freshly baked bread and this recipe with black olives, pumpkin and feta has plenty of flavour with a Mediterranean twist. A great side dish with a home-made soup at the weekend or to accompany a cheese board at the end of a meal. See method
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For the black olive bread:
Combine the flours, sugar, salt and yeast in a large mixing bowl, then work in the olive oil in with a wooden spoon. Add 400ml warm water steadily until it forms a fairly sticky dough. Add a little more water if it’s too stiff.
For the pumpkin bread:
Put the pumpkin in a large saucepan and cover with water, then bring to the boil and cook for 10-15 mins until tender.
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