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