Description
Very tasty and aromatic bread from different types of flour. Whole wheat and rye flour add value, wheat makes the crumb airy and soft. Nice touch making olives and Provencal herbs. The bread tastes rich and full-bodied. Recipe A. Selezneva.
Ingredients
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Flour
300 g
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Wholegrain wheat flour
100 g
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Rye flour
100 g
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Salt
2 tsp
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Sugar
1 Tbsp
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Yeast
2 tsp
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Olive oil
2 Tbsp
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A mixture of spices
1.5 tsp
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Olives
7 piece
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Water
350 ml
Cooking
The flour of wheat and rye sift, add the whole wheat flour, yeast, salt, herbes de Provence, chopped olives. In warm water add the sugar, dissolve it, add olive oil. Gradually pouring water into flour, knead the dough. It should be smooth, not abrupt.
Cover the bowl of dough with a towel and set in a warm place until increase in 2 - 2,5 times.
Coming up the dough on the work surface covered with flour, divide into parts. Number of pieces depends on the size of the form. I have a rectangular 26 x 16. The dough I divided into five parts.
Put the dough into shape and leave to rise. Brush the bread with oil, bake in preheated oven at 180 degrees until cooked.
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