Easy Olive Wholemeal Bread
Super tasty olive bread, crusty on the outside and light and soft in the middle. Perfect for tapas!
Equipment
Ingredients
- 400 g Strong Wholemeal Flour
- 60 g Quinoa Flour (or buckwheat)
- 2 tsp Salt
- 8 g Yeast
- Black Pepper
- 300 ml Water (Lukewarm)
- 1 tbsp Olive Oil
- 125 g Green Olives (Chopped)
Instructions
- Put the flours into a bowl and mix in the yeast and 1 tsp of salt. Season with black pepper. Make a well in the middle and pour in the water and oil, and mix to a soft but not sticky dough.
- Knead until smooth and elastic, shape into a round, and place in an oiled large bowl. Cover with oiled cling film, and leave in a warm place for 1 to 1.5 hours or until it's doubled in size.
- Lightly oil a baking tray. Knock back the dough, then knead for 3 minutes. Divide the dough into 2 pieces. Roll out each piece into 23 x 25 cm. Spread the pieces with olives. Roll up each piece of dough from one long end and place seam side down, on the tray. Make 4-5 diagonal slashes on the top of each loaf, cover loosely with cling film or a proving bag and leave to rise in a warm place for 30 minutes.
- Brush the top of each loaf with water and sprinkle with sea salt. Bake in a preheated oven at 230°c/210°c fan/Gas 8 for 15 minutes, then reduce the oven temperature to 190°c/170°c fan/Gas 5 for a further 15 minutes or until golden brown.
- Tap the bases to see if the loaves are cooked. They should sound hollow. Leave to cool on a wire rack.
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Nutrition
Calories: 980kcalCarbohydrates: 174gProtein: 28gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 3323mgPotassium: 813mgFiber: 29gSugar: 3gVitamin A: 246IUVitamin C: 0.01mgCalcium: 100mgIron: 7mg
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