But how pleasant is it to breathe in the aroma of freshly baked bread? It gives your home that extra touch of enveloping warmth that soothes. That we like bread a lot is a well-known fact by now, but today we have chosen to share with you an alternative and tasty version to be enjoyed slice by slice: Olive bread braid.

Ready to work? Also try Vegetable buns.

Olive bread braid

45.58g carbohydrates per 100g


  • 450g water
  • 450g flour mix for bread, brand Nutrifree**
  • 70g pitted olives
  • 50g buckwheat flour*
  • 20g extra virgin olive oil
  • 20g sprouted buckwheat flour* (optional)
  • 12g brewer’s yeast
  • 5g salt
  • oil to brush the surface, flour* for dusting the board

**Ingredients specific for celiacs


  1. Dissolve the yeast in the water, add the water to the flours, in a bowl or a planetary mixer, and mix. Add the oil, salt and chopped olives and continue to knead until smooth and homogeneous. Let the dough rise for about 1 hour.


  1. Divide it into three equal parts, form three cylinders and twist them together to form a braid. Place the braid on a baking tin covered with parchment paper and leave it to rise for about 1 hour or until nice and swollen.


  1. Bake in a static oven preheated to 190°C for about 30 minutes.


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