Habits

Easy Spelt & Olive Bread


I love this recipe by Angie Sneider, which is basically a spelt version of Guardian columnist Dan Lepard's amazing Olive Bread. It makes a good side for soups and salads and is also good with smashed avocado & poached eggs for breakfast. In the picture above, I paired it with broad bean dip and pea shoots.

Check out Angie's recipes and blog here >

INGREDIENTS:

  • 330 g Black olives in brine

  • 1 tsp Instant dried yeast

  • 1 tsp Dark brown sugar

  • 50 g sesame seeds, plus an extra tablespoon to finish

  • 350 g Organic spelt bread flour, plus more for shaping

  • Olive oil, for kneading

  • 1 tbsp Dried oregano

  • 1 tbsp Dried thyme

  • 1 tbsp Sumac, optional but good

  • Finely grated zest of 1/2 lemon

Method:

  1. Strain the olives, then measure the liquid and top up with warm water to make 210ml. Put the strained olives and the liquid into a bowl, then stir in the yeast, sugar and 50g of sesame seeds. Add the spelt bread flour, mix to a soft, sticky dough, cover and leave for 10 minutes.

  2. Turn out the dough on a lightly oiled work surface, then give the dough a short, 10-second knead. Return the dough to the bowl, cover and leave for 10 minutes more. Repeat this quick knead twice more at 10-minute intervals, then leave the dough, covered, for 90 minutes.

  3. Meanwhile, line the base of a tray with nonstick baking paper, grind the herbs as fine as you can, then tip on to a large dinner plate and mix with a tablespoon of sesame seeds, the sumac (if using) and lemon zest. On another plate, have ready a wet square of kitchen towel.

  4. Pat the dough into a rectangle on a clean worktop dusted with a little flour, then roll it up tightly into a snug scroll, making sure all the olives are tucked in. Next, tightly roll the ends of the loaf, so they pinch in and the loaf has a shape a bit like a lemon. Roll the loaf on the wet towel, then roll it in the herb and spice mix.

  5. Place on the tray seam-side down, cover and leave to rise for 90 minutes. Slash the top and bake at 220C/425F for about 40 minutes until golden brown and crisp

#bread #spelt #olivebread #angiesrecipes #breakfastbread #easybreadrecipe #healthybread

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