Bread with Nuts and Olives
by Editorial Staff
Filled bread can be served with a variety of dishes, or separately for tea.
Cook: 40 minutes
Ingredients
- Walnut – 1 glass
- Instant yeast – 1 sachet
- Salt – 1 teaspoon
- Sugar – 1 teaspoon
- Ground black pepper – 1/2 teaspoon.
- Flour – 4 1/2 cups + 2-3 tbsp
- Olive oil – 3 tbsp
- Olives (chopped) – 3/4 cup
Directions
- Grind the nuts and fry in a skillet over medium heat. Remove the frying pan from heat and set aside. In a large bowl, combine yeast, salt, sugar, pepper, and 2 cups flour. In a small saucepan over low heat, heat oil and 1 1/2 cups of water to 50 degrees. Use a wooden spoon to mix the warm liquid with the flour mixture. Add 2 cups flour and knead to a soft dough. Place the dough on a floured board, knead for 5 minutes until elastic, using 1/2 cup flour. Roll the dough into a ball, cover with cling film and leave warm for 10 minutes.
- Grease a large baking sheet with oil. Roll out a 30×37.5 cm rectangle on a floured surface. Sprinkle with chopped olives and nuts. Roll up.
- Place the roll on an oiled baking sheet, seam side down. Make shallow cuts on top with a knife. Cover with cling film and place in a warm place for 15 minutes.
- Meanwhile, preheat the oven to 200 degrees. Bake bread with olives and nuts for 35-40 minutes until slightly golden brown. Cool on a wire rack. Serve the bread with nuts and olives warm or chilled.
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