Olive bread

Olive bread

Total: 25 hr 35 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / 100 g: 211 kcal
, Fat: 2 g
, Carbohydrate: 41 g
, Protein: 7 g


1 piece


The original recipe with guaranteed success is for 1 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

To toast the flour

50g white flour

Yeast dough

250g white flour
50g wholemeal flour
1tsp salt
¼cube yeast (approx. 10 g), crumbled
3dl water
2tsp apple vinegar
40g green olives, quartered

To shape

½tbsp wholemeal flour
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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.

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