Olive bread: Difference between revisions
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|title=Olive bread, Italian recipe | |title=Olive bread, Italian recipe | ||
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|keywords= | |keywords=#dough #olive #olivebread #oliveoil #bread #flour #strongwholemealflour #yeast #whitebread #kneadingbread #celsius | ||
|hashtagrev=032020 | |||
|description=Start this delicious bread 2 or 3 days before you want it. It takes a while to make, but is worth it | |description=Start this delicious bread 2 or 3 days before you want it. It takes a while to make, but is worth it | ||
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|TotalCalories = 1254 | |||
|PortionCalories = 125 | |||
|DatePublished=27th October 2012 | |DatePublished=27th October 2012 | ||
|Author= | |Author = JuliaBalbilla | ||
|Servings = Makes 1 large loaf | |Servings = Servings: 10 - Makes 1 large loaf | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 2 days, 1 hour, 50 minutes | |TotalTime = 2 days, 1 hour, 50 minutes | ||
|PrepTime = 2 days, 1 hour 15 minutes | |PrepTime = 2 days, 1 hour 15 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
|Image = [[Image:Olive bread recipe.jpg | |Image = [[Image:Olive bread recipe.jpg|alt=Electus]] | ||
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[[Category:Vegetarian recipes]] | [[Category:Vegetarian recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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Revision as of 08:12, 28 July 2016
| Olive bread | |
|---|---|
 |
| Servings: | Servings: 10 - Makes 1 large loaf |
| Calories per serving: | 125 |
| Ready in: | 2 days, 1 hour, 50 minutes |
| Prep. time: | 2 days, 1 hour 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 27th October 2012 |
This recipe needs advance preparation!
Start this delicious bread 2 or 3 days before you want it. It takes a while to make, but is worth it.
The recipe is adapted from one by Andrew Whitley's book Bread Matters (ISBN 0007298498).
For the sponge:
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3g fresh yeast
- 150ml water at about 20 degrees celsius
- 75g strong, white bread flour
- 75g strong wholemeal flour
- For the dough:
- 225g sponge, taken from the above
- 150g strong, white bread flour
- 75g strong wholemeal flour
- 4g finely ground sea salt
- 15ml olive oil
- 105ml water
For the bread:
- 30g pumpkin seeds
- 20ml olive oil
- The dough from above
- 90g black olive paste
Method
The sponge:
- Dissolve the yeast in the water and pour into a large bowl.
- Mix in the flours. cover with a lid or plastic bag and leave at room temperature for 16-48 hours.
The dough:
- Mix together all of the ingredients and knead until the dough is stretchy and silky.
- Return to the bowl, cover and leave to rise until double its size.
The bread:
- Knock back the dough and incorporate the seeds and the olive oil.
- On a lightly dusted worksurface or pastry mat, roll out the dough until is measures about 20 x 30cm.
- Spread the olive paste over the dough and roll up like a Swiss roll.
- Tuck each end under the middle until they meet underneath.
- Place in a 1kg greased loaf tin and allow to rise until it has almost doubled in size.
- Bake at 190° C (375° F - gas 5) for about 35 minutes.
Chef's notes
Black olive paste can be bought in Sainsbury's. The dough will feel very oily, but that is fine.
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#dough #olive #olivebread #oliveoil #bread #flour #strongwholemealflour #yeast #whitebread #kneadingbread #celsius