Potato, Olive and Walnut Bread
 | Cooking Time 55 minutes |
 | Serves 4 |
INGREDIENTS
- 190g self-raising flour
- 190g Red potatoes, peeled, grated
- 1 medium onion, peeled, finely diced
- Sea salt
- 1 tbsp chopped fresh rosemary, plus extra sprigs
- 100g walnuts, toasted and roughly chopped
- 75g pitted Kalamata olives, roughly chopped
- 1 large egg
- 1-2 tbsb full-cream milk
- 2 tsps wholegrain mustard
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Preheat the oven to 200°C.
- Sift the flour into a large bowl.
- Add the potato, onion, sea salt and black pepper and stir to combine.
- Fold in the rosemary, walnuts and 60 grams of the olives.
- Beat together the egg, milk and mustard in a jug and pour into the flour mixture. Stir until a rough dough forms.
- Place the dough on a well-floured bench or board and use your hands to shape into a round.
- Transfer to a baking sheet, dot with olives and extra rosemary sprigs. Add thinly sliced potato for garnish in centre.
- Dust with a little flour and bake in the oven for 45 minutes. Serve warm.
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