Hearty Olive – Onion – Bread for Barbecue Evening
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 rye flour (whole grain)
- 350 wholemeal spelled flour
- 2 glasses olives, approx. 400 g
- 3 large onion (s), red
- 2 sachets dry yeast
- 2 teaspoons, heaped sea salt
- 500 water, lukewarm
- 100 olive oil
- 5 clove (s) garlic
- 2 tablespoon herbs Provence
- Sambal Oelek
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the rye flour and 250 g spelled flour with the dry yeast and salt in a bowl. Add water and mix. Knead for about 10 minutes until a homogeneous mass is formed, preferably on a floured worktop. Let the dough rise in a warm place for about 40 minutes.
- In the meantime, chop the red onions and garlic into cubes. Fry in olive oil in a pan, add the herbs. If you like it a bit more spicy / hot, you can add 3-4 tablespoon sambal oelek. Then let it cool down.
- Knead the dough briefly on a floured surface and press it flat with your fingers. Place the fried ingredients and the olives on top. Close the dough and knead. The liquid in the olives makes the dough more moist again, so knead in the remaining spelled flour as required.
- Shape two loaves and place on a floured baking sheet. Score bread once lengthways and approx. Six times widthways. Brush bread with olive oil.
- Bake in a preheated oven at 220 ° C for 40 minutes. The bread must sound hollow when you knock on it.
- Cool on a wire rack.
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