Cheese and buttermilk loaves

1.5 cups wholemeal SR flour, sifted
1/2 cup grated gruyere
1/2 cup pitted black olives, roughly chopped
1 rosemary sprig, leaves finely chopped
1 Tbsp lemon olive oil (or regular olive oil plus lemon zest)
2 tsp dijon mustard
1 cup buttermilk
extra 1/2 cup grated gruyere

1. Preheat oven to 180C. Line 8 mini loaf tins with baking paper. Combine flour, cheese, olives and rosemary in a large bowl.
2. Make a well in the centre of flour mix. Mix oil, mustard and buttermilk in a jug. Add to flour mix and stir with a fork utnil combined. Spoon into prepared tins. Sprinkle with extra cheese.
3. Bake for 12-15 mins or until well risen and golden. Stand on a wire rack for 5 mins before turning out. Serve warm or cold. Can be served with herb or chilli butter.