Beetle Blue Olive – Walnut – Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour, (wholemeal spelled flour)
- 350 g flour, (whole rain rye flour)
- 1 cube yeast, fresh
- 1 teaspoon salt
- 2 tablespoon balsamic vinegar
- 1 tablespoon spice mix for bread
- 1 tablespoon caraway or fennel
- 100 g walnuts
- 100 g olives, black, diced
- 450 ml water, warm
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour. Add the salt and spices and mix well.
- Roughly chop the walnuts. Dissolve the yeast in the water and add the vinegar, stir well. Knead into a smooth dough with the mixer or your hands. Let rise in a warm place for 30 minutes. Then add the walnuts and olives and knead well again.
- Place in a loaf pan lined with baking paper or aluminum foil. Cut diagonally several times with a knife and let rise for another 30 minutes. In the meantime, preheat the oven to 200 degrees.
- Bake for about 50-55 minutes. Take the bread out of the oven and brush it with water while it is still hot.
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