🍽️ Crunchy Olive Bread

Name: Crunchy Olive Bread
Total time: 30 min
Yield: 4 portions
Ingredients: 500 g sourdough; 300 g rye flour; 500 g wheat flour; 100 g spelt whole grain flour; 2 tbsp salt; 2 tbsp olive oil; 100 g olives (black, pitted); 100 g sunflower seeds; 450 ml water (lukewarm)

285 kcal · 30 min · 4 portions

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Ingrédients

500 g sourdough
300 g rye flour
500 g wheat flour
100 g spelt whole grain flour
2 tbsp salt
2 tbsp olive oil
100 g olives (black, pitted)
100 g sunflower seeds
450 ml water (lukewarm)

Préparation

1. Put the different types of flour into a large bowl and mix them well.
2. Make a small well in the center of the flour mixture.
3. Add the sourdough starter into this well.
4. Add all ingredients except the olives to the dough.
5. Use the dough hooks of your food processor and mix the dough for about 8 minutes.
6. Let the dough rest for half an hour.
7. Then knead the dough thoroughly again.
8. Place the dough into a proofing basket.
9. Let the bread rise covered for about 1.5 hours.
10. Preheat the oven to 230 degrees Celsius.
11. Put the bread in the oven and bake it for 15 minutes.
12. Reduce the temperature to 200 degrees Celsius.
13. Finish baking the bread for another 50 minutes.

Nutrition par portion

kcal: 285
Protein: 10 g · Fett/Fat: 6 g · Carbs: 49 g