Weekend baking and this time I made Olive Bread. I love black olives and one of the places they add so much flavor is in bread! Typically this would be a white bread. However I prefer not to use all purpose flour in my bread baking adventures. I find whole grain flours add so much texture and taste to a loaf. So I generally try to mix a couple of whole grain flours while baking bread.
For this recipe I have used atta (Indian Chappati Flour) which I always have handy at home, and my favorite stone milled whole grain whole wheat flour! A point to note when baking with whole grain flours is that you will achieve a better texture and elasticity with vital wheat gluten. Having said that, elasticity is important only if you intend to make sandwiches with the bread. If you are toasting the bread slices or you plan to dip them in soup or enjoy them with a hot pot or stew, a denser grain is better. Coming back to this delicious bread - Olive Bread tastes wonderful toasted, is great with Tuscan Ribollita as a base for open sandwiches, and is the perfect partner for cream cheese!
More Yeast Bread Recipes @ Annarasa:
Home Made Whole Wheat Sandwich Bread
Tomato Chili Garlic Bread | Tamarar Mirch Lasun ki Dabal Roti
Multigrain Onion Capsicum Bread | Pyaz Shimla Mirch ki Dabal Roti
Sour Cream Bread with Onions and Peppers
Zesty Onion Chili Bread | Pyaz Mirch ki Dabal Roti
Vegan Whole Wheat Challah Bread
2 cups atta (Indian Chappati Flour)
2 cup whole grain whole wheat flour
2 tbsp vital wheat gluten
3/4 tsp salt
21/2 tsp yeast
1 cup black olives
1/2 cup warm water
1 tsp sugar
1 tbsp olive oil
- Sift the flours, vital wheat gluten, and salt in a large mixing bowl.
- Dissolve the sugar in a bowl of warm water, sprinkle with the yeast.
- Cover the bowl and allow the yeast to proof for 7-9 minutes.
- Chop the olives into halves and then halves again.
- Toss the olives in the flour mix, followed by the yeast mix.
- Add water as needed to make a soft pliable, but not sticky dough.
- Knead for a couple of minutes, then place in a well oiled bowl and allow to proof until doubled.
- Punch down the dough, pour the olive oil on it and knead for a couple of minutes.
- Shape into a loaf and place in a prepared loaf pan.
- Cover with wax paper and let it double.
- Place in a preheated oven and bake at 350 F for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the loaf pan for about half an hour, then remove and cool completely on a wire rack
- Slice and enjoy!
Food Event: YeastSpotting
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