Black bread with olives

Delicious Black Bread with Olives Recipe

Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 1 hour
Total: 2 hours
Number of servings: 10 slices

Black bread with olives is a simple dish, but with an intense flavor and fantastic texture, perfect for accompanying a variety of dishes or simply enjoyed with a drizzle of olive oil. In this recipe, I will guide you step by step to achieve a healthy and flavorful bread, ideal for any occasion.

Ingredients:
- 500 g whole wheat flour (for added fiber and nutrients)
- 350 ml lukewarm water (not hot, to activate the yeast)
- 10 g salt (helps develop flavor)
- 10 g sugar (to activate the yeast)
- 7 g dry yeast (or 20 g fresh yeast)
- 100 g green or black olives, chopped (choose quality olives for better taste)
- 50 g mixed seeds (optional: sunflower, sesame, or pumpkin seeds)

Instructions:

1. Activating the yeast: In a small bowl, combine the lukewarm water with the sugar and yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy. This step is essential to ensure that the yeast is active and will help the dough rise.

2. Preparing the dough: In a large bowl, sift the flour and salt. Make a well in the center and add the activated yeast mixture. Start mixing with a spatula or by hand, gradually adding the remaining water until the dough begins to come together.

3. Kneading: Transfer the dough to a lightly floured work surface. Knead for about 10 minutes until it becomes elastic and smooth. This process develops gluten, giving the bread an airy and light texture.

4. Adding additional ingredients: Once the dough is well kneaded, incorporate the chopped olives and seeds. Knead again until the ingredients are evenly distributed.

5. Rising: Place the dough in a bowl greased with a little oil, cover it with a damp towel, and let it rise in a warm place for about 1 hour, or until it doubles in size. If you don't have a warm place, you can slightly preheat the oven and then turn it off, letting the dough rise inside.

6. Shaping the bread: After the dough has risen, remove it from the bowl, shape it into the desired form (e.g., a round loaf or a baguette), and place it on a baking sheet lined with parchment paper.

7. Baking: Preheat the oven to 220°C. Place the baking sheet with the bread in the oven and bake for 45-60 minutes, or until the bread is golden and sounds hollow when tapped lightly on the bottom.

8. Cooling: After baking, remove the bread from the oven and wrap it in a clean towel. Let it cool completely on a rack. This step helps maintain a crispy crust.

Serving suggestions: Black bread with olives is delicious served warm, alongside extra virgin olive oil and balsamic vinegar for a savory appetizer. You can use it for sandwiches or as an accompaniment to soups and salads.

Possible variations: Experiment with various added ingredients, such as herbs (rosemary, sage) or crumbled feta cheese, to create a truly unique bread. You can also use rye flour for a more intense flavor and color.

This black bread with olives recipe is not just a quick dessert, but also a healthy dish full of flavor that you will love!

 Ingredients: 350 g whole wheat flour, 350 g rye flour, 500 ml water, 1 teaspoon salt, 1 teaspoon sugar, 10 g dry yeast, flax seeds, rye seeds, 70-100 g olives

 Tags:  bread whole wheat flour olives