Our Recipes rye olive bread
rye olive bread
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare stone-milled rye flour||250g|
|Molino Soncini Cesare 00 Purple Bread flour||250g|
|beer yeast||1 sachet|
|sunflower oil||4 tablespoons|
|pitted E.Amoretti di Lorenzo olives in extra-virgin olive oil||20|
|Himalaya Red Salt||1 flat teaspoon|
Ingredients for the filling/topping
place the tepid water in your dough-maker mixing bowl with the yeast, then add both flours and the red salt, and work until you have a soft mix. Now add the pitted olives, and work until they are well mixed in together. Leave to rest for at least two hours. Your dough will now have doubled in size - press gently to let any air out, and divide into two pieces. Flatten each in turn with your hands, and roll them out starting from the narrow end. Now make a couple of light cuts in the surface of each roll. Leave to rise for another two hours, before baking at 180°C for 35/40 minutes. Once cooked, remove from the oven, and leave to cool before serving.
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