Ingredients:

• 250g stoneground wholemeal strong bread flour

• 250g strong white bread flour

• 10g instant yeast

• Slug of cold-pressed extra virgin olive oil

• Up to 400ml of tepid water

• 150g rinsed and dried black olives, chopped or left whole

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*Tip* knead your bread by hand! Someone clever worked out it burns around 70 calories in ten minutes, and tones your shoulders and arms. Boom. 

• Preheat the oven to 180 fan.

• Put the flour into a large mixing bowl, followed by the yeast and the slug of oil. 

• Add half of the water and use one of your hands to mix together, adding more water until it forms into a dough ball and the sides of the bowl are clean. You may need more or less water. I sometimes find I need more with wholemeal as it can be quite 'thirsty'. Don't let the dough get too sloppy though.

• Knead in the bowl or on the side until the dough is smooth and elastic. It could take 15 minutes or so. If you're using a mixer and dough hook, (you're living the dream), wait until you have a smooth lump weaving around the bowl. 

• Add the olives and knead through until distributed. 

• Use a tiny bit of oil (olive or rapeseed) to lightly grease a big bowl, and put the dough inside. Cover with greased cling film. 

• Leave to prove for at least an hour or longer, in a fairly warm, but not hot, area. It will double in size, plus!

• Tip out onto a surface dusted with flour and semolina and knock the air out of the dough. Give it a quick knead, before divide into as may little balls as you'd like.

• Roll the balls into sausages and stretch out slightly. Make sure there's lots of olives in there. 

• Leave to prove for another 30 minutes to let them them puff back up. 

• Bake on a lined sheet for 12-15 minutes (check they're golden and give them a little tap, to check for the hollow sound) and they will be delightfully fluffy inside.