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Olive bread
30 m active | 25 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 211
  • Fat about 2g
  • Carbohydrates about 41g
  • Protein about 7g
This is needed
This is needed for 1 piece
To toast the flour
  • 50 g white flour
Yeast dough
  • 250 g white flour
  • 50 g wholemeal flour
  • 1 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2 tsp apple vinegar
  • 3 dl water
  • 40 g green olives, quartered
To shape
  • 0.5 tbsp wholemeal flour
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And that's how it's done
And that's how it's done
To toast the flour
Toast the flour in a non-stick frying pan without oil, swirling the pan until the flour turns light brown. Transfer the flour to a bowl, leave to cool.
Yeast dough
Add the white flour, wholemeal flour, salt and yeast, mix. Pour in the water and cider vinegar, knead to form a soft dough. Knead in the olives, cover and leave to rise in the fridge for approx. 24 hrs.
To shape
Divide the dough in half, shape each half into a 50 cm long roll. Place the two rolls next to each other on a baking tray lined with baking paper, press the ends together, twist inwards in a spiral fashion. Dust with flour, cover and leave to rise at room temperature for approx. 30 mins.
To bake
Approx. 10 mins. in the centre of an oven preheated to 220°C. Reduce the heat to 180 °C and bake for a further 25 mins.