Olive Oil Bread

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!
Category Bread & Co
Portions 1 Bread

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.

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