Black olive bread

2 h 40 min
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 0.213 kg
Rye flour 0.038 kg
Water 0.15 l
Sourdough 0.075 kg
Table salt 3.75 g
Yeast 3.75 g
stoneless black olives 0.063 kg
Malted brown flour 0.003 kg
See Recipe
Goxo flour (W 170 - 200) 0.075 kg
Water 0.045 l
Elaboration

Kneading time: 10´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 1,5 h
2nd fermentation (the dough divided): 45´
3rd fermentation (the piece is finished): 1,5 h
Cooking time: 20-30´
Temperature of the oven: 230 ºC

RECIPE

  • Mix water and flour (medium strength flour and rye flour) at a low speed for 5 minutes.
  • Autolyse for 1 hour.
  • Add the natural yeast dough. Mix for 1 minute at a low speed.
  • Add salt and knead for 1 minute at a medium speed.
  • Add the yeast and knead for 5 more minutes, at a medium speed.
  • Add the drained olives, halved. Knead for 1 minute.
  • Ferment for 1 hour in previously greased plastic. After the first 20 minutes, fold.
  • Make pieces of about 550 g.
  • Leave to stand for 45 minutes.
  • Make loaves without tips.
  • Ferment for 1 hour and 30 minutes.
  • Cook at 230 ºC for approximately 30 minutes.
Nutritional information (1 portion)
Energy
261.48
kcal
Carbohydrates
50.99
g
Proteins
6.58
g
Lipids
2.64
g
Fiber 3.68 g
Saturates 0.39 g
Monounsaturated fatty acids 0.09 g
Polyunsaturated fatty acids 0.37 g
Cholesterol 0.0 mg
Calcium 11.18 mg
Iron 0.89 mg
Zinc 0.71 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 29.82 ug
Salt (Sodium) 580.38 mg
Sugars 0.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.