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Whole Wheat Bread with Olive Flour

Ingredients

  • 400 grams Whole wheat flour
  • 100 grams Olive flour
  • 5 grams Dry yeast
  • 15 grams sugar
  • 9 grams Salt
  • 360 ml Lukewarm water
  • 60 ml Olive oil
  • 150 grams Chopped olives (optional)
  • 15 grams Chopped fresh herbs (optional)

Preparation

  1. In a large bowl, combine the whole wheat flour, olive flour, yeast, and salt.
  2. Add the lukewarm water and olive oil (if using) and mix until a sticky dough forms.
  3. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
  4. If using olives and herbs, add them to the dough and knead for a few more minutes until evenly distributed.
  5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  6. Preheat oven to 200 degrees Celsius.
  7. Punch down the dough and knead it lightly to release any air bubbles.
  8. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
  9. Cover the loaf with a damp towel and let it rise for another 30 minutes.
  10. Bake the bread for 30-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
  11. Let the bread cool on a wire rack before slicing.
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