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Olive bread
0,5 l water
35 g yeast
1 tbsp acacia honey
15 g salt
5 g ground pepper
0,5 dl olive oil
50 g coarsely chopped green olives
50 g coarsely chopped black olives
400 g durum flour
400 g wheat flour
Dissolve the yeast in lukewarm water in the bowl and mix at speed level 1. Add acacia ho-
ney, salt, pepper, and olive oil and whisk until smooth at speed level 1-2. Add durum- and
wheat flour a little at a time until the mixture is smooth. Do not let the mixture become too dry
and heavy – you may not need to add all the flour.
Brush an appropriately sized baking tin with olive oil and pour the paste into the tin. Brush
the paste with olive oil and sprinkle with olives and garlic.
Bake in a preheated oven at 190° C for approximately 30 min.
French baguette
750 g water
250 g wholemeal flour
250 g durum flour
500 g wheat flour
30 g salt
20 g yeast
30 g honey
Ingredients of your choice, e.g. spices, soaked kernels, sunflower kernels, olives, raisins,
berries.
Put all ingredients in the bowl and knead the dough for approximately 6 min. at medium
speed. The dough must stay soft. Allow the dough to rest in the bowl for 3 x 45 min., knea-
ding it well between swellings.
Pour the dough onto the table and turn it over in durum flour. Part the dough into appropriate
sizes and put the breads on a baking sheet. Place the sheet in a 250° C preheated oven
(not hot-air) and set the oven to 220° C. Bake the bread for approximately for 15-20 min.
depending on the size of the bread.
Bread with sun-dried tomatoes
15 g yeast
6 dl cold water
100 g graham flour
1 tsp sugar
1 ½ tbsp coarse salt
850 g wheat flour
50 sun-dried tomatoes
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