Homemade Olive-Bread: 15 min Prep!

Last night, I made an attempt of baking my own bread. Bread is really one of the few things that I do miss not living in Germany.I’m ok with still water, a pancake breakfast every now and then and I got used to early dinners. But that toast and all those soft flabby breads you can buy here just won’t do it for me. As we just bought Liver Sausage, I was craving for a nice loaf of bread to eat it with. First solution? Try to make a bread out of what I have at home! And here we go. Such an easy recipe. I looked up a few simple bread recipes, combined them with what I thought would taste great and more important, what I had available at home that night, and boom, created a winner. It has it all, great look and awesome taste! Man I jumped around when I had it out of the oven. This is going to be a regular. I added olives to it, absolutely tasty, of course if you’re planning on eating this with jam or other sweets, just leave the olives out! You can have this bread in two variations, as a big loaf with a nice crunchy crust, or as a soft pita to rip, if you desire the second, just keep your dough very moist by adding more yogourt and have less yeast in it. Enjoy!

All you need to create this beauty: 

Time  

  • 15 minutes to prepare the dough
  • 40 minutes just to let it rise
  • 45 minutes baking

Ingredients for loaf: 

  • 500 g of flour / 5 cups
  • 250 ml warm water /1 cup
  • a teaspoon of vinegar
  • A package of dry yeast / tablespoon
  • 10g sea salt
  • Cumin
  • Coriander
  • Pepper
  • 2 table spoons of natural yogourt
  • 2 table spoons of olives (you can get the ones that are sliced and come in the glass, don’t hesitate to add some of the juice too)

Mix together warm water and yeast. Stir well with a fork. Add vinegar and big chunks of sea salt. Give it another good stir until the salt dissolved. Add flour and yogourt and start mixing it all together. Add some flour with your hands, stomp some cumin, pepper and coriander in a mortar and add it to the dough. Start kneading with your hands for a few minutes. Add more flour if your dough seems to sticky! Really don’t be fixed on the amounts that I listed above, work with your dough, if you feel like it needs more flour / more yogourt / more olives, go ahead! If you want the great big loaf, make sure you use enough flour, meaning there shouldn’t be any dough sticking to your fingers when you knead it.

Put it back in your bowl, cover up well and let it sit in a warm place for 40 minutes to rise.

Take it out when it is well risen. Knead again, place it on a baking sheet.

Before putting it into the oven at 450°F, brush it with coffee (!) or water. This is a secret tip to give it a nice color.

Bake for 15 minutes at 425° then lower to 375° and bake for another 30 minutes.

Done!

For the pita make sure you keep your dough real sticky and more moist, more yogourt and less flour, less yeast. This was really a ‘mistake’ I made when I made the bread the 2nd time, but results are pretty nice, especially to serve with pasta!

SONY DSC

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