Makes 20+ slices
Preparation: 3 hours (including rising and cooking time)
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Black Olive Bread
This recipe make an awesome light fluffy crusty loaf.
- 1 cup whole black olives (or equivalent seeded/diced black olives) - use more or less to taste
- 500g white spelt flour (or plain white flour)
- 2 tbsp gluten flour
- 1 1/2 tsp salt
- 1 1/2 tsp dried yeast
- 4 tbsp extra virgin olive oil
- approx 250ml warm water
- Remove and discard the pips from the olives and roughly chop the flesh.
- Sift flour and salt into a bowl then stir in the yeast. Make a well in the centre and add half the chopped olives, the oil and enough water to make a soft dough.
- Turn the dough onto a floured surface and knead until smooth and elastic. Shape dough into a ball and place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
- Grease or lightly flour a baking tray and set aside
- When risen, tip dough back onto floured surface and press the centre of the dough with your palm to knock out the gasses. Gently stretch the dough and fold the ends into the centre, rotate 90degrees and repeat the stretching and folding into the centre.
- Roll the dough out to form a rectangle, scatter the remaining olives on the surface and then roll the dough up (like a swiss roll) starting from one of the shorter sides. Pinch either end of the roll to seal the ends.
- Place the rolled loaf on the baking tray (With the seam facing down). Cover and leave to rise again until double its size (about an hour).
- Preheat the oven to 200degrees Celsius. Dust the loaf with sifted flour. Bake for 10 mins, then reduce the temperature to 190 degrees Celsius for a further 20-25 mins until the loaf is golden and hollow when tapped lightly.
- Transfer to a wire rack.
Add more or less olives depending on your own preferences. Try adding some dried herbs.
Recipe adapted from The Big Book of Bread.