Olive and Rosemary Bread

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Olive and Rosemary Bread
https//www.wholesomebellies.com.au/
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• Ive always shied away from making bread. In my
  head, it was all too hard. The idea of letting
  it sit for hours and even overnight just didnt
  work for me. I knew there had to be a simpler
  way to make fresh bread, quickly.
• So, I came up with what I believe is a simple
  version and super tasty. Now the artisan bread
  makers may call my bread a bakers sin so sorry
  in advance to all the bakers if this recipe is
  not the right way to make bread.
• With my busy schedule, this bread recipe is
  perfect for our family. In fact, I make it
  weekly now and we dont buy bread very often.
  How good is that!

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• Prep time 15 minutes
• Cook time 15 minutes
• Total time 30 minutes
• Serves Makes approx 20 biscuits!

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• Ingredients
• 500 grams of flour of your choice either a
  white bakers flour or wholemeal, spelt or a
  combination of them
• 1 teaspoon salt we like to use Himalayan or sea
  salt
• 1 2 teaspoons chopped rosemary you may like
  more if you are after a strong rosemary flavour.
  Fresh or dry herbs will work
• ½ cup black kalamata olives, chopped you can
  use green olives too (yum)
• 1 teaspoon garlic powder you can substitute for
  onion powder or keep it plain if you prefer
• 2 ½ teaspoons dry yeast make sure once you open
  a brand-new packet you keep it in the fridge
• 1 ½ cups warm water

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• METHOD -
• In a large mixing bowl combine flour, yeast, and
  salt and mix well. Then pour in the water and
  with your hands combine to form a ball of dough.
  You dont want your dough to be very firm. In
  fact, its best if it is a little bit sticky.
• Dust some flour on your bench and place your
  dough onto the bench coating it in the flour.
• Hand mix into the dough the chopped olives and
  rosemary. A great technique here is to simply
  fold the dough repeatedly until the olives and
  rosemary are eventually mixed through. There is
  no need to knead this dough just a gentle few
  folds will suffice.

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• Shape your dough into a round ball and then place
  it back into the bowl and cover well with cling
  wrap or a tea towel. Let your dough sit for at
  least two hours (the longer the better) to grow.
  It needs to at least double in size.
• Ideally, bake your bread in a dutch oven. If you
  dont own one never fear, Ive made my bread in
  any type of pan or baking dish and it works well
  there too.
• Once your dough has at least doubled in size
  place it in your dutch oven or baking tray. Score
  the top of your bread with a knife creating three
  to four lines across and then horizontal.

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• Let the dough sit in the dutch oven or tray for
  another half hour covering it with a tea towel.
  This allows it to grow a little more. Bake in the
  oven for 30 40 minutes at 190 degrees.
• If using a dutch oven bake first 20 minutes with
  the lid on and then remove.
• Remove from oven, let cool, then slice up and
  enjoy!

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• Equipment you Need
• Large mixing bowl
• Dutch oven or baking tin of some sort any shape
  will work. Even a cake tin
• Baking Paper or silicone mat
• Mixing spoon
• Measuring Cups
• Cooling rack

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• So why do I love this vegan recipe so much? I
  like this bread so much is that its full of
  flavor, it has a delicious, hearty, rustic taste
  with a soft centre and crusty outside. The bread
  smells heavenly as it bakes always a bonus.
• There may be some vegan cooking schools that
  teach bread making. Out our vegan cooking
  classes, Brisbane we dont bread making, but we
  are delighted to share our recipes here with you
  for free.
• There are numerous types of flour that make
  delicious crusty breads wholemeal, spelt, rye,
  etc. These types of flour are often healthier and
  supply more protein, fibre, multivitamins, and
  minerals

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• Regular Flour is the standard in most other
  recipes. However, its not as healthy and has a
  lower protein content.
• Whole wheat flour or wholemeal is made from white
  flour that replaces the part of the grain lost
  when the husk, endosperm, bran, and germ are
  removed to produce refined white flour. Wholemeal
  flours are more nutritious than white flours
  because they contain the entire grain. You can
  also use Spelt Flour spelt is a type of wheat,
  usually known as a superfood, and can be used as
  an alternative to ordinary flour in any recipe
  that traditionally calls for wheat flour. Spelt
  is an ancient form of wheat that has been
  cultivated for thousands of years and has been
  used medicinally for over 2,500 years..

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• The other great thing about this recipe is that
  you can add in whatever fillings you want instead
  of olives. If you think you want a garlic flavour
  by adding garlic powder or maybe some seeds in
  the bread like pepita, pumpkin seeds will be
  amazing just do it!
• Check out our vegan cooking classes in Brisbane
  to learn how to make incredible vegan dishes to
  pair with your freshly baked bread.

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• Frequently Asked Questions
• How much bread does it make?
• A standard-size loaf tin or 25cm round time.
• How long will it last?
• As its preservative free the bread will last up
  to 3 four days wrapped and kept on the bench.
  Keep in the fridge to last a couple more days.
• Can you freeze?
• Yes absolutely. Recommend slicing first then
  wrapping in a plastic bag and placing in the
  freezer

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/