Cakes & pastries

Olive Bread with Rosemary

Name: Olive Bread with Rosemary
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 loaf of bread:
Ingredients: 600 g whole wheat flour type 650; 1 tsp Rapunzel coconut blossom sugar; 1 tsp Rapunzel seasalt, atlantic; 1 package Rapunzel dry yeast; 2 tbs Rapunzel olive oil extra virgin; 350 ml water, lukewarm; 150 g Rapunzel Kalamata olives, without stone; 2 tbs chopped rosemary

Wilhelm Studio

50 Min.

1 loaf of bread:

Vegan

Info

Perptime 10 Min.
Resttime 30 Min.
Baketime 40 Min.

Ingredients

Portions

600 g whole wheat flour type 650
1 Coconut blossom sugar
1 Atlantic sea salt fine
1 Dry yeast
2 Olive oil extra virgin
350 ml water, lukewarm
150 g Kalamata olives violet, pitted in brine
2 tbs chopped rosemary

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix the flour with the coconut blossom sugar and salt. Then add the yeast. Add the oil and water and knead everything into a smooth dough. Add the rosemary and knead in and let the dough rise for 1 hour in a warm place.

Add the olives to the dough and knead the dough on a floured work surface. Now shape the dough oval and let it rest on the baking sheet (with baking paper) for another 30 minutes.

Cut the surface a few times and brush with water. Bake the bread at 200 degrees for 10 minutes and continue baking at 180 degrees for 30 minutes.

USED RAPUNZEL PRODUCTS

Kalamata olives violet, pitted in brine

Olive oil extra virgin

Coconut blossom sugar

Dry yeast

Atlantic sea salt fine