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Olive Bread Using Brown Bread Flour

Olive Bread Using Brown Bread Flour

  • 10-12 slices

  • 60- 65 minutes 210oc

  • Nut free

BROWN BREAD FLOUR

BROWN BREAD FLOUR

$14.95
Regular price

Ingredients

  • 330gm Brown Bread flour
  • 450gm water
  • 7gm instant dried yeast
  • 6gm vinegar
  • 20gm olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary (or a tablespoon of
    fresh would be nice)
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 cup kalamata olives, pitted (chopped or sliced)

Method

  1. Place the warm water into the bowl of the stand mixer. Sprinkle the yeast over the warm water, add the oil and vinegar and whisk till the yeast is dissolved (about 1 min)
    TIP - Let liquid ingredients sit for a couple of minutes to let the yeast start to work
  2. Add the dry mix and olives into this liquid.
  3. Using the hook attachment, combine until smooth and dough forms: approx., 1-2 minutes on low speed and 8 minutes on med/high speed.
  4. Tip dough onto a very lightly floured board and knead for 1-2 minutes and shape to a smooth ball.
  5. Place dough – smoothest side up – into a warm, bread tin.
  6. Cover with cling wrap and allow to rise in a warm place till dough more than doubles in size – usually about 30-40 minutes (less for rolls)
  7. Place into pre-heated oven and bake for 60-65 minutes at 210° (Place a small oven-proof dish of water on base of oven to produce moisture while baking).
  8. Turn baked loaf out onto cooling rack and allow to cool (1-2 hours) before slicing or eating.

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Olive Bread Using Brown Bread Flour