Description
This fragrant and tasty bread can be cooked in the bread maker and in the oven. It turns out very interesting with a twist in the form of tapenade olives and herbs. Airy, not dense, slightly damp in places with the stuffing. This bread is perfect for a spring picnic, to a soup or sandwich for Breakfast. I like it with butter! With herbs you can experiment and add one that you prefer.
Ingredients
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Flour
300 g
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Rye flour
100 g
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Wholegrain wheat flour
100 g
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Water
350 ml
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Soy sauce
20 ml
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Olive oil
3 Tbsp
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Sugar
1 tsp
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Salt
1 piece
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Yeast
5 g
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Black olives
1 can
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Greens
1.5 coup
Cooking
I was cooking in the bread maker. First pour water, add soy sauce and oil.
Add all the dry ingredients. At the end add the yeast. And put the dough on the kneading. If prepared manually, then first, pour all the dry ingredients, then enter the warm water and knead the dough.
If the olives with the pit still clutching the knife. You can use black and green olives. Wash greens and put all in the blender. Add 3 tbsp of olive oil.
Grind in a blender to a smooth paste. If necessary, you can add 1-2 tbsp of water
The finished dough should be very sticky, viscous and frothy. Therefore, carefully sprinkle table and hands with flour. Divide the dough into 4 parts. In each cases, the rectangle spread with your hands (a rolling pin is not needed here). Spread the filling and distribute it.
Wrap in rolls.
Rolls stacked in the shape of a bread machine and make a cut cross.
Bake for 1.5 hours. Maybe more or less depending on your bread machine. Readiness check with a toothpick, if dry - the bread is ready.
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