Fancy making some nutritious and delicious olive and sundried tomato bread?

Sue Bedford (MSc Nutritional Therapy)

Bring the Mediterranean into your kitchen with this lovely versatile fertility-friendly bread.

This is a lovely healthy, tasty bread, great with bruschetta, dipped in balsamic vinegar, with cheese and salad or a homemade soup. Sundried tomatoes are super nutritious and provide a good amount of vitamin c, thiamine, beta carotene, potassium and some vitamin K. Olives provide healthy monounsaturated fats, iron and a good amount of vitamin E- another powerful antioxidant which is important in protecting sperm and egg DNA from free radical damage.

Olive and sundried tomato bread


400g of buckwheat flour (or 200g of buckwheat flour and 200g brown rice flour)or flour of your choice

½ tsp of dried yeast

Pinch of sea salt and brown sugar

100g sundried tomatoes in oil, chopped

1 tsp oil from the sundried tomatoes

150g of pitted olives of your choice

How to make:

Preheat the oven to 200 degrees C (fan oven) or 220 degrees C. Mix together in a large bowl the flour, salt, pinch of sugar and yeast. Add in the tomatoes and their oil and the olives. Pour 275 ml of warm water in and give it all a good stir. Knead the mixture until the dough is smooth. Place a splash of olive oil into another mixing bowl and cover the bottom and the sides with it using a brush. Place the dough into the bowl and cover with a clean tea towel for 2 hours. After this – split the dough in half and on a lightly floured clean surface shape your bread into a circular shape (or shape of your choice!). Place onto a greased baking tray and leave for an hour covered with a tea towel.

After this time, place the tray into the preheated oven (top shelf) and bake for 30-35 minutes until baked. Allow to cool and enjoy!

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