Whole wheat bread with olives and rosemary



500 g of Molino Rossetto wholemeal stoneground flour
14 g of brewer’s yeast
375 ml of warm water
1 teaspoon of acacia honey
1 teaspoon of salt
150 g of olives
3-4 sprigs of fresh rosemary
1 tablespoon of extra virgin olive oil


Melt the yeast with the honey and a part of water. Let it rest for 10-15 minutes until there is a foam on the surface. Put in a bowl the flour and slowly the warm water. Put in it also the yeast melted in the water.
Knead to low speed for 8 minutes or so.
Mince the rosemary and add it and salt to the dough, blending for some minutes. In the end add the olives and the oil and knead for some minutes again.
Put the dough (that will be very damp and sticky) in a big floured bowl. Cover with clingfilm and let it rise for 3 hours or so.
After this time, flour the working plan and pour the risen dough on it. The dough will be wet and sticky. Dust the dough with flour and knead it, adding more flour as needed and make a ball. Let it rise in a floured bowl for an hour and half or so.
Knead it rapidly and let it rise again for 30 minutes.
Bake it in a mould for 55-60 minutes until there will be a crunchy crust. Let it cool for ten minutes or so.

Recipe by : http://www.pane-burro.blogspot.it/

Back to top
Back to top