We ate this straight out of the oven topped with a smear of gympie cheese butter!

A Quick and Easy Rustic Loaf
(Adapted from Maria Speck)

3 cups wholewheat flour
4 tsp baking powder
1 ¼ tsp fine sea salt
1 tsp rapadurra sugar
2 tsp Italian dried herbs
2 tbs sage, roughly chopped
1/3 cup pepitas/pumpkin seeds
½ cup roasted artichokes (in oil but drained), roughly chopped
¼ cup pitted kalamata olives, pitted and roughly chopped
1 ½ cups organic milk (any type)

Preheat oven to 185 degrees celcius
Place the first six ingredients in a bowl and whisk together disperse ingredients and remove any lumps
Make a well in the centre and add the milk
Use a wooden spoon to gradually incorporate ingredients
Mix until ingredients come together and a moist dough is formed
Rest the dough for 5 – 10 mins
Line a flat baking tray of a pizza stone with glad bake
Then turn out the shaggy dough onto lined tray and use a spoon to shape it into a loaf shape
Using a sharp knife cut 3 diagonal slits across the top about ½ inch deep
Cover the loaf with a clean tea towel and let sit for another 10 mins
Place loaf in the oven on the bottom shelf and bake until well risen, crusty and nicely browned (about 45 – 50 mins)
Cool on a wire rack and cut with a serrated edge knife
Best served warm straight out of the oven or at room temperature the same day