Olive, Pumpkin & rosemary bread

A great cheats bread. Quick to prepare, with no need to knead or prove the loaf.

Great dunked into soups and stews.


  • ‚Äč175g peeled and grated pumpkin
  • 300g self raising flour (sifted)
  • 1 large rosemary sprig (finely chopped)
  • 50g black olives (halved)
  • 2 eggs
  • Pinch of salt and black pepper
  • Water
  • Rye flour (for coating)


Stick all the ingredients apart from the water and rye flour into a bowl.

Slowly add a little water at a time and mix until a firm dough is formed. 

Form into a ball and place onto a warm baking tray and sprinkle with a little Rye flour.

Cook in the centre of a pre-heated oven at 180 degrees for around 45-50 minutes. To test whether it is fully cooked turn the loaf over and tap the bottom – it should sound hollow.

Leave to cool before eating.

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