Olive Bread

Ingredients

16 g psyllium husk powder

390 g warm water, divided

125 g tapioca starch

105 g sorghum flour

90 g millet flour, plus extra for flouring the surface

15 g granulated sugar

8 g instant yeast

1½ tsp salt

2 tsp apple cider vinegar

1 tbsp olive oil

135 g roughly chopped olives (You can use black olives, green olives, or a mix of the two.)

Directions

You can prepare the dough using a stand mixer fitted with the dough hook attachment or by hand.
In a bowl, mix together the psyllium husk and 240 g water. After about 15-20 seconds, a gel will form.
In a large bowl, whisk together the tapioca starch, sorghum flour, millet flour, sugar, yeast and salt, until evenly combined.
Make a well in the middle of the dry ingredients and add the psyllium gel, vinegar, oil and the remaining water. Knead the dough until smooth and it starts coming away from the sides of the bowl, about 5-10 minutes. Make sure that there are no unmixed patches of dry flour.
Transfer the bread to a lightly floured surface and roll it out until it's about ½ inch (about 1.5cm) thick. The exact dimensions of the rolled-out dough aren't important.
Scatter the roughly chopped olives evenly across the dough and then roll it up, so that all the olives are fully enclosed by the dough.
Give the dough a gentle knead. This will help to get the olives evenly distributed throughout the bread. If any olive pieces fall out of the dough, just press them back in.
Shape the bread into a ball, then flip it seam side down onto a part of the work surface that isn't covered in flour and rotate it in place between your palms to seal the seams.
Tip: You can knead the dough until you're happy with its shape and the smoothness of its surface, just be careful not to incorporate too much extra flour as that can make the final baked bread too dense and dry.
Place the dough into a 18cm round proofing basket that you’ve dusted with some millet flour with the seams facing upwards. Cover with a clean dish towel or a sheet of plastic wrap/cling film and proof in a warm place until doubled in volume, about 45 minutes to 1 hour.
The exact proofing time will depend on the temperature of your kitchen – if your kitchen is very warm, the bread will rise faster; if it's on the colder side, the bread will rise slower. The bread needs to approximately double in size/volume before it goes into the oven.
While the loaf is proofing, pre-heat the oven to 250ºC with a Dutch oven on the lower middle rack.
Once the dough has doubled in volume, turn it out of the proofing basket onto a piece of parchment/baking paper and score the top about ¼-½ inch deep, using a bread lame or sharp knife. Take the hot Dutch oven out of the oven and then transfer the bread along with the baking paper into it.
If using a Dutch oven: add 3-4 ice cubes around the bread (between the baking/greaseproof paper and the walls of the Dutch oven/combo cooker) and close it, then place it into the pre-heated oven.
Bake at 250ºC with steam for 15 minutes – don’t open the Dutch oven or the oven doors during this initial period, as that would allow the steam to escape out of the oven.
After the 15 minutes uncover the Dutch oven, reduce the oven temperature to 200ºC, and bake for a further 40-45 minutes in a steam-free environment. The final loaf should be of a golden brown colour and weigh about 790g immediately out of the oven (about 14% weight loss).
Tip 1: For a crunchier crust, you can bake the bread at a slightly higher oven temperature during this second part of baking, at 425ºF (220ºC) instead of 400ºF (200ºC).
Tip 2: Weighing the loaf tells you whether the bread has lost enough moisture to have a beautiful soft, open, non-sticky crumb.
Transfer the loaf onto a wire cooling rack to cool completely or at least until lukewarm, before cutting into it.

Olive Bread

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

Olive Bread

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

Please Sign In First

Please Sign In First

Create Book

Please Sign In First

Our website uses cookies

Set your preferences