Cacao & olive bread with smoked salmon

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  • ‘I’ve always made my own bread so this takes me back to the beginning when I first played around with cacao.’

    ‘I’ve always made my own bread so this takes me back to the beginning when I first played around with cacao.’

    300g plain white flour
    100g strong wholemeal flour
    1 tsp salt
    1 sp easy-blend yeast
    150ml full-fat milk
    150ml water
    75g Willie’s Supreme Cacao Venezuelan Black Carenero Superior 100% cacao, grated
    75ml extra-virgin olive oil
    200g green olives, pitted and chopped
    1 egg yolk, beaten, or 1 tbsp milk
    1 tbsp fennel seeds
    For the topping:
    1 medium pack smoked salmon
    1 medium pot of crème fraiche

    Sift the flours and salt into a large 
mixing bowl and stir in the yeast. Warm the milk and water in a saucepan. Add the cacao and stir until it has melted. Pour in the olive oil and mix well. Tip into the bowl of dry ingredients and mix to form a soft, but not sticky, dough. Add more flour or water to achieve the right consistency.

    Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. (You can make the dough in a food processor – place the flour, salt and yeast in the bowl, then add the warm liquid and process for about 5 minutes.)

    Sprinkle chopped olives over the dough and knead a little more to mix them in. Place in a lightly greased bowl and cover with a 
clean tea towel. Leave in a warm place 
for at least 2 hours to allow the dough to double in size.

    Tip the risen dough onto a floured surface and knock it back to its original size. Press into a large, oiled bread tin and lightly brush the top with either 
beaten egg yolk or milk and sprinkle over the fennel seeds. Leave in a warm place for 1 hour until doubled in size.

    Preheat the oven to 190ºC/375ºF/gas mark 5 and bake for 45 minutes. To test if it’s done, tap it sharply on the underside – it should sound hollow. If not, cook for a further 5 minutes. When ready, turn out of the tin and cool on a wire rack.

    Once cooled, cut into slices and top with strips of smoked salmon and a dollop of crème fraiche.

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