Accompaniment

Pain aux Olives et aux noix

Temps total :
60 mn
Parts :

Méthode

Parts :
Difficulté :

[Missing text '/recipes/details/difficulty' for 'French (Belgium)'] 3

  1. First attach the kneading hooks to the MultiQuick hand mixer 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. 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.