Bread and Better

Bread and Better

Monday, 16 September 2013

Spelt and Olive Bread

My brother has recently decided to go on a low carb diet, which is something that I could never do. Even though he is finding it easy to not eat any bread, he can't resist a good olive loaf.
    This olive loaf is soft and moist and is a great accompaniment to any dinner. I like to grill mine with a little camembert cheese, which is deliciously salty and gooey.
    To make the loaf, combine 500g of spelt flour with 7g of dried yeast and 1 tablespoon of salt (remember to add the salt and the yeast to different sides of the bowl as they don't get on). Then add about 350ml of water and knead until it forms a smooth dough. Leave in a warm place until in has doubled by half and then take out of the bowl and slightly flatten with the palm of your hand. Chop 100g of olives and add this to the centre of the dough, then fold the sides round the filling as if you were creating a parcel. Smooth in to a ball and leave it to rise by half again. Bake in a hot oven for about 20 minutes and then leave to cool.
    Serve with a little butter and enjoy!

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