Olive Oil Bread
This bread has completely convinced me at the first attempt: Despite the rye flour, it is fluffy and light but still rich in taste. The olive oil gives it a great, special note, it tastes aromatic and not as ordinary as other breads. We have eaten all of it within two days; I hope you like it just as much!-Josefine
You need
- 350 ml Warm Water
- 1 Pk. Dry Yeast
- 250 g Wheat Flour
- 250 g Rye Flour
- 2 TSP Salt
- 1 TSP Sugar
- 2 TSP Olive Oil
- Oats
Here’s how to do it
- Add dry yeast and sugar to warm water and stir until yeast and sugar have dissolved.
- In a separate bowl, mix wheat flour, rye flour and salt. Now slowly add the yeast water to the flour mixture and knead until the dough becomes smooth. Add a little flour if necessary. Cover and let rest in a warm place for 90 minutes.
- Preheat the oven to 200°C.
- Brush the bottom and sides of a suitable loaf pan with a generous amount of olive oil. Knead the dough again with your hands and place in the loaf pan. Sprinkle with oat flakes if you like. Bake for about 20 minutes. Done!
