Friday, 2 May 2014

Olive and jalapeño bread

Delicious bread made with half spelt flour half white bread flour, with green olives and spicy jalapeños.  It is so good I can easily eat it on its own!

  • 250g strong white bread flour
  • 250g wholemeal spelt flour
  • 2tsp dried yeast
  • 5tbsp olive oil
  • 1tsp salt
  • 250ml-300ml lukewarm water
  • 200g jalapeño stuffed green olives (or 200g green olives + small handful of jalapeños)
Combine flour, yeast, olive oil, salt and water in a large bowl and mix until combined.  Add chopped olives and knead until the dough is smooth and stretchy.

Place back in a bowl, cover with fling film and leave until doubled in size (about 50-60 min).

Knead the dough quickly for couple of minutes, then shape into a loaf and place on a lined baking sheet.  Cover with a clean cloth and leave until doubled in size (about 30 minutes).

Sprinkle a little bit of flour on top of the loaf.

Pre-heat the oven to 220C and just before placing the bread in the oven, throw about 1/2 cup water on the oven floor (bottom of the oven) to create steam.

Bake at 220C for about 10 minutes, then turn the oven down to 190C and bake for further 25-35minutes, until the loaf is golden brown and makes a hollow sound when tapped on the bottom.

Take out the oven and leave to cool.


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