Olive and Walnut Bread

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Olive and walnut bread

 

Serves: 4

 

Method

  1. First attach the kneading tool to the Multiquick 5 pâtisserie food processor bowl, then pour the flour into the bowl.
  2. Prepare a yeast sponge by making a hole in the flour, then add the yeast, sugar, salt and 3 table spoons of water in the hole.
  3. Let the mixture rise for at least 5 minutes. Ensure the lid is on place and start mixing the ingredients.
  4. Add oil and the rest of the water to the bowl. When you see the dough begin to form a ball turn off the Multiquick 5 pâtisserie.
  5. Attach the herbal chopper and chop the walnuts.
  6. Cut the olives into small pieces.
  7. Take the dough out of the bowl. Fold the chopped walnuts and olives into the dough by hand. Let the dough rise until it reaches twice its original volume.
  8. Push out the air from the dough and form long loaves of olive and walnut bread. Cover the breads with a dish towel and let them rise again.
  9. Pre-heat the oven to 200°C. Put a small fire-proof pot with hot water in the oven. Sprinkle the loaves with olive oil and bake for 45 minutes.

Ingredients

300g flour type 550 
½ fresh yeast
1 teaspoon sugar
ca. 170 ml lukewarm water
1 ½ teaspoon salt
2 tablespoons olive oil
100g black olives
80g walnuts, rosemary pins

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