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 Olivebread

Photograph shown with the kind permission of the creator John Hios

 

Preparation Time: 30 min

Waiting Time: 45 min

Baking Time: 20-30 min

 

Ingredients:

250 g rye flour

250 g wheat flour

50 g fresh yeast

¼ l hand-hot water

1 cup pitted olives

1 teaspoon sugar

1 teaspoon salt

 

Sift the flours into a bowl and make a well in the center of it. Add yeast, salt and sugar. Blend with a little hand-hot water and knead thoroughly for 10 minutes, i.e. until the dough leaves the bowl clean.

Cover and leave to rise until doubled in bulk.

Finally add the chopped olives to the dough. Knead again.

Form rolls (or a loaf), place on a well-greased baking sheet, cover and leave to rise for another 30 minutes.

Make a rhombic square on each roll (or on the loaf respectively) by using a sharp knife. Brush with water and bake in a pre-heated oven at 200-220 degrees C for 20-30 minutes.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

 
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