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.
