Fibre-Rich Olive Bread

1.

In a large mixing bowl, combine the buckwheat flour, strong flour, mixed seeds and oats, and season with salt.

2.

Make a well in the middle of the mixture and add in the yeast to the well. Pour in the warm water and olive oil, and mix together until you have a dough. If the mixture is too dry, you can add a little more water and if it is too wet, add a little flour.

3.

Knead for 10 mins, then transfer to a clean large bowl and cover with cling film. Leave in a warm place for up to 2 hrs, or until doubled in size.

4.

Preheat the oven to 200°C/180°C fan/gas mark 6, and line the loaf tin with baking paper. Knead the olives into the dough, then shape the dough into a sausage shape and transfer to the prepared tin. Cover loosely with a tea towel and leave to rise for half an hour.

5.

Remove the tea towel and sprinkle seeds onto the top of the loaf. Bake for 35-40 mins, until golden and the internal heat of the bread is more than 90°C when probed by a temperature gauge. Allow to cool in the tin.

6.

Place the wild flowers, radicchio leaves and parsley in a large bowl and toss together. In a clean jar, combine the lemon juice, whole grain mustard, extra virgin olive oil and white wine vinegar, then season with salt and pepper.

7.

Dress the salad with the olive oil mixture, top with the lemon-filled olives.