Wholemeal Olive Bread

March 20th is World’s Flour Day. Nothing smells nicer than a freshly baked olive loaf. You can use any kind of flour but for this recipe, we are using wholemeal. So easy to make! No kneading is required.


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Ingredients:

  • 500g Lamb Brand Wholemeal Flour + Some extra to open the dough.

  • 2.5tsp Lamb Brand Instant Dry Yeast

  • 1tsp Salt

  • 1/2tsp Garlic Powder

  • 1tsp Chopped Fresh Rosemary 

  • 1/2tsp Chili Flakes

  • 60g Sliced Black Olives 

  • 60g Sliced Green Olives 

  • 380ml Hot Water (not hotter than 50°c)

  • 1tsp Olive Oil

Directions:

  • 1. Combine dry ingredients then add the hot water. The hot water will help the dough to rise faster. Make sure it is not higher than 50°c. 

  • 2. Mix everything until you get a loose dough. Add the sliced olives and incorporate them well.

  • 3. Add about a teaspoon of olive oil and spread it around the dough. Cover with plastic wrap and let it rise for at least 3 hours on the countertop until it triples in size.

  • 4. Transfer the dough to a floured surface and fold it about 8 times. Do not knead, just fold.

  • 5. Shape it into a ball and place it seam down in a bowl lined with baking paper. Cover it with a tea towel and let it rest for another hour.

  • 6. Preheat your oven to the highest temperature and place a dutch oven or an oven-resistant pot inside.

  • 7. Make a slit in the dough and carefully place it in the pot/dutch oven with the baking paper, cover and bake for 30mins.

  • 8. Uncover, and bake for a further 10-20 minutes or until you get your desired doneness.

  • 9. Let it cool down completely before slicing.

 

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